Morrocan Spiced Roast Chicken with Cheesy Cous cous and roasted vegetables

I've said it before - I love Chicken!! I am also very lazy. One of my favourite ways to cook it is just to roast a whole chicken and use it over a few days in a few different ways.

Thats exactly what happened here.

Morrocan Spiced Roast Chicken with Cheesy Cous cous and roasted vegetables.

Ingredients:
1 whole chicken (preferably a tasty free range one!)
1 Lemon (stabbed furiously a few times to relsease the juices)
A few squirts of Olive Oil (I use a pump action one)
2 tsp Morrocan Spice (I love a nifty little one by Nomu)

Chopped vegetables (I'll be honest and say i just chopped what was lurking in the fridge but this worked well - feel free to fling in whatever you have lurking...)
2 roughly chopped courgettes,
1 chopped leek
1 peeled and roughly chopped sweet potato
1/2 a peeled and roughly chopped butternut Squash
2 cups cous cous
1 cup cheddar cheese

Stab the lemon mercilessly then stuff into the chicken's cavity. (This will keep the bird moist and juicy) Spritz a little olive oil onto the bird and then rub over the spices. Scatter the vegetables around the bird in the tin - cover and roast (make sure you calculate long enough for your size of bird)

When the birds is cooked and resting prepare your cous cous. I place mine into a bowl, just cover with boiling water then cover for 5 minutes. Tne stir in the cheese. This works just as well without the cheese - but my little one loves making little cous cous balls - and adores how with the cheese it becomes pliable. - Hey if it helps her eat it I'm not complaining!

Serve the cous cos with the roasted veg from the pan. For this dish I remove the chicken breasts, chop and share. This makes it a delicious light meal and leaves plenty of chicken left for other recipes (and the carcass for making stock - yum!) This tastes fabulous with hummous and flat bread!

Hope you like it :)