Moroccan Roast Chicken With Couscous Stuffing

Name: Moroccan Roast Chicken With Couscous Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable or olive oil; 1 small onion, finely chopped; 1/2 cup couscous; 1 None chicken bouillon cube; 1/4 cup currants; 1 None egg, lightly beaten; 1 None whole chicken (about 3 lbs); 1 tbsp Moroccan spice mix; 3 medium carrots, cut into 1 1/2-inch pieces; 1 1/4 lbs baby beets, trimmed and halved lengthwise; 1 1/3 lbs butternut squash, peeled and cut into 2-inch pieces; 1 cup Greek-style plain yogurt; 1/2 cup store-bought hummus

Servings: persons

1/4 cup vegetable or olive oil
1 small onion, finely chopped
1/2 cup couscous
1 None chicken bouillon cube
1/4 cup currants
1 None egg, lightly beaten
1 None whole chicken (about 3 lbs)
1 tbsp Moroccan spice mix
3 medium carrots, cut into 1 1/2-inch pieces
1 1/4 lbs baby beets, trimmed and halved lengthwise
1 1/3 lbs butternut squash, peeled and cut into 2-inch pieces
1 cup Greek-style plain yogurt
1/2 cup store-bought hummus

1
Preheat the oven to 400u00b0F. Heat 1 tbsp of the oil in a large skillet on low heat. Add onion; cook and stir for 5 mins or until soft.
2
Place couscous in a medium heatproof bowl. Dissolve crumbled bouillon cube into 1/2 cup boiling water; stir into couscous. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in 1 tbsp of remaining oil, onion, currants and egg. Season.
3
Rinse chicken cavity under cold water, then pat dry with paper towels. Spoon couscous mixture into cavity. Tie legs together with kitchen string. Sprinkle spice mix all over chicken.
4
Toss carrot, beets, butternut squash and remaining 2 tbsp oil in a roasting pan. Place chicken on vegetables.
5
Roast for 1 hour 15 mins or until chicken is browned and cooked through.
6
Combine yogurt and hummus in a medium bowl. Serve chicken with vegetables and hummus sauce.

1401

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup vegetable or olive oil, 1 small onion, finely chopped, 1/2 cup couscous, 1 None chicken bouillon cube, and more.

Yes, Moroccan Roast Chicken With Couscous Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!