Roast Chicken with Almond Couscous Stuffing

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This recipe for roast chicken with almond couscous stuffing is a delightful combination of tender chicken and flavorful couscous. The chicken is seasoned with aromatic herbs and spices, then roasted to perfection, resulting in juicy and succulent meat. The almond couscous stuffing adds a nutty and satisfying element to the dish, with its blend of toasted almonds, fluffy couscous, and fragrant herbs. This recipe is perfect for a special dinner or a festive occasion, impressing your guests with its delicious flavors and beautiful presentation.

Keywords: roast chicken, almond, couscous stuffing, recipe, flavorful

Roast chicken with almond couscous stuffing recipe details

Roast chicken with almond couscous stuffing recipe, recipe Rating: 4.7
Number of votes:125

Like a mini-Thanksgiving feast, this simple roast chicken is filled with seasoned couscous for a generous and hearty dinner.
Ready in: 1 hour

Ingredients

Serves: 4

• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground ginger
• 1 (4 1/2 pound) whole chicken
• 1 cup couscous
• 4 tablespoons butter
• 2 cups slivered almonds, toasted
• 1/2 cup powdered sugar
• 1/2 teaspoon ground cinnamon

Preparation method

Prep: 20 mins | Cook: 40 mins

1. Combine salt, black pepper, and ground ginger. Season chicken with this mixture.
2. Preheat oven to 450 degrees F.
3. Pour 1 cup water into a saucepan and set over high heat. When water boils, add couscous and turn off heat. Place a lid on the pan and let sit for 10 minutes to cook couscous.
4. Add 2 tablespoons butter, almonds, sugar and cinnamon.
5. Stuff chicken with 2 cups of the seasoned couscous. (Reserve the rest for serving.) Tie chicken legs together with kitchen string, then place chicken in a roasting pan.
6. Roast for 30 minutes, then turn oven temperature down to 350 degrees F and roast for another 40 minutes, until chicken thighs reach an internal temperature of 165 degrees F.
7. Carve and serve.