Ingredients

Ali's Roast Chicken with Chickpea, Pistachio and Parsley Couscous Stuffing. A tasty and easy light roast chicken recipe that the whole family will enjoy!

  • 3 tbsp couscous
  • 5 tbsp boiling water  
  • 45g shelled pistachios, chopped 
  • 25g flat-leaf parsley leaves, chopped  
  • 75g cooked chickpeas
  • 2 tablespoon finely grated lemon rind 
  • 2 cloves garlic, crushed
  • Sea salt and cracked black pepper
  • 1 1kg chicken (free range)
  • 2 courgettes 
  • 25g chopped mint 
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • Rocket leaves
  • Thick Greek-style yoghurt
  • Lemon halves

Method

  1. Preheat oven to 220°C (425°F). Place the couscous and water in a medium bowl, stir to combine and cover tightly with plastic wrap.
  2. Set aside for ten minutes or until tender. Fluff the couscous with a fork and stir through the pistachio, parsley, lemon rind, garlic, salt, and pepper.
  3. Spoon the couscous stuffing into the cavity of the chicken and secure the legs with kitchen string.
  4. Place on a baking tray lined with non-stick baking paper, drizzle with the oil and sprinkle with the salt and pepper. Roast for 30–35 minutes or until golden and cooked through.
  5. Meanwhile use the peeler to make ribbons with the courgettes, mix in a bowl with lemon juice,olive oil, chopped mint and salt & pepper.
  6. Serve with the rocket, yoghurt, lemon and a drizzle of the extra oil