• 1 unwaxed lemon, washed, zested and juiced
  • 1.3 kg British free-range whole chicken
  • 250 g couscous
  • 75 g Californian seedless raisins
  • 400 ml low-salt chicken stock, boiling hot
  • 100 g toasted pine nuts
  • 0.5 cucumber, washed, deseeded and cut into small chunks
  • 3 vine-ripened tomatoes, washed and cut into chunks
  • 1 tbsp honey (remember that honey isn't suitable for children under year)
  • 1 tbsp olive oil
  • 1 clove garlic, crushed


  1. 1

    Preheat the oven to 190ºC, fan 170ºC, gas 5. In a small bowl, mix together the honey, olive oil, garlic and the lemon juice. Put the chicken into a roasting tin, breast-side up, and brush over half of the marinade. Roast the chicken in the oven for 20 minutes.

  2. 2

    Remove the chicken from the oven and pour over the remaining marinade. Carefully turn the chicken over breast-side down. Roast for a further 40 minutes until cooked through, no pink colour remains and juices run clear. Cover the chicken with a sheet of foil for the last 20 minutes of cooking time. Remove from the oven and set aside to cool.

  3. 3

    Meanwhile, tip the couscous into a large bowl and add the raisins. Pour over the boiling chicken stock and cover with clingfilm. Set aside for 5 minutes. Fluff the couscous with a fork, then stir in the pine nuts, cucumber and tomatoes. Stir the lemon zest into the couscous.

  4. 4

    When the chicken is cool enough to handle, remove the skin and discard, then take all the meat off the bones. Shred or cut into small bite-size pieces. Stir into the couscous.

Nutritional Details

Each serving provides
  • Energy 1624kj 388kcal 19%
  • Fat 15.8g 23%
  • Saturates 2.4g 12%
  • Sugars 9.2g 10%
  • Salt 0.19g 3%

% of the Reference Intakes

Typical values per 100g: Energy 0kj/0kcal

Each serving provides

0.0g carbohydrate 0.0g fibre 0.0g protein

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