Name: Roast Chicken with Herbes Salées and Vegetable Couscous
Prep time: 35 min
Cook time: 1 h 45 min 10 s
Total time: 2 h 20 min 10 s
Yield: 8 serving(s)
Ingredients: 8 large carrots, cut into 1/2-inch (1 cm) rounds; 4 large onions, quartered; 2 garlic cloves, peeled; 2 tbsp (30 ml) vegetable oil; 2 chickens, about 4 lb (1.8 kg) each; 1/2 cup (125 ml) store-bought or homemade herbes salées (see recipe); 1 can (19 oz/540 ml) chickpeas, drained and rinsed; 3 zucchini, diced; 2 tomatoes, cubed; 1 tbsp (15 ml) tomato paste; 2 tsp (10 ml) harissa; 4 1/2 cups (1.125 litres) chicken broth; 3 cups (600 g) couscous

8 large carrots, cut into 1/2-inch (1 cm) rounds

4 large onions, quartered

2 garlic cloves, peeled

2 tbsp (30 ml) vegetable oil

2 chickens, about 4 lb (1.8 kg) each

1/2 cup (125 ml) store-bought or homemade herbes salées (see recipe)

1 can (19 oz/540 ml) chickpeas, drained and rinsed

3 zucchini, diced

2 tomatoes, cubed

1 tbsp (15 ml) tomato paste

2 tsp (10 ml) harissa

4 1/2 cups (1.125 litres) chicken broth

3 cups (600 g) couscous

Roast Chicken with Herbes Salées and Vegetable Couscous

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Preparation

Note from Ricardo

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