Pot-roast chicken with couscous
This succulent roast is a doddle to throw together, and the couscous sucks in all the flavour for an extremely tasty one-pot meal.
Serves 4-6 • Prep 25 mins
• Cook 1 hr 35 mins
2tbsp sun-dried tomato paste
2 preserved lemons, skin removed and flesh finely chopped (or use fresh lemon)
15g flat-leaf parsley, chopped
15g tarragon, chopped
100g butter, softened
1 medium free-range chicken (1.7kg)
3tbsp olive oil
2 leeks, sliced
7 garlic cloves, crushed
100g wholewheat giant couscous
150ml white wine
250ml low-salt chicken stock
140g green olives, cut in half lengthways
Heat the oven