Moroccan Chicken and Couscous Salad

Try this simple yet scrumptious dish, using a whole spinneysFOOD chicken, store cupboard staples and spices for a satisfying meal for four

Serves 4
Preparation: 15 minutes
Cooking time: 1 hour, 30 minutes

1 x 1,200g whole spinneysFOOD Premium Fresh Chicken 
2 tsp spinneysFOOD Paprika
2 tsp spinneysFOOD Ground Cumin 
2 tsp spinneysFOOD Ground Coriander 
2 tsp spinneysFOOD Cinnamon Powder  
1 cube chicken stock, made with 2½ cups water 
2 cups couscous 
2 tsp tomato paste 
Juice and zest of 1 lemon 
2 tbsp olive oil  
3-4 radishes, thinly sliced
½ cup Fresh Parsley, roughly chopped 
½ cup Fresh Coriander roughly chopped
Dried apricots, chopped
spinneysFOOD Sea Salt 
spinneysFOOD Black Pepper

1 Preheat the oven to 180°C, gas mark 4. 2 In a small bowl mix the paprika, cumin, coriander, and cinnamon. Rub the mixture over the chicken. Season with salt and pepper. 3 Place the chicken in a baking tray and cook in the oven for approximately 1 hour and 30 min. In a large bowl add the couscous and pour over the hot chicken stock.  Cover and let it sit for 10 minutes. 4 Fluff with a fork. Stir in the tomato paste, lemon juice, zest and olive oil. 5 Add the radishes, parsley, coriander and apricots, then toss to combine. 6 Season with salt and pepper. 7 Shred the cooked chicken and serve in pieces over the couscous. Garnish with coriander leaves.