INGREDIENTS

• 1 whole chicken

• ½ Tbsp harissa spice mix

• 1 bunch Dutch carrots

• 1 cup cous cous

• ½ tsp turmeric

• 1 parsnip

• 2 eggplants

• 2 Tbsp pepitas

• ¼ cup raisins

• ½ jar roasted eggplant strips

METHOD

1. Preheat oven to 180°C

2. Pat dry the chicken, and sprinkle with the harissa spice mix, salt, and pepper; rub and place the chicken on a baking tray lined with baking paper. Cut the top off the carrots and reserve the leaves, cut the eggplants in half and make a couple of slices through the flesh. On the same tray, place the carrots and the eggplant facing down, toss with some more oil and season with salt and pepper. Place in the oven and cook for 1 hour and 20 minutes.

3. Meanwhile, place the couscous in a bowl, season with salt, pepper, drizzle olive oil, and turmeric. Cover the couscous with boiling water, mix and cover with cling film for 3 minutes. Uncover and fluff the couscous using a fork, letting the steam come out and hence stopping the cooking process.

4. Mix through the pepitas, raisins, carrot tips, and the eggplant strips into the couscous.

5. Using a peeler, slice the parsnip all the way making long thin strips. In a large frying pan, drizzle a generous amount of olive oil and turn to medium-high heat, once hot, shallow fry the parsnip strips until golden brown. Remove from the pan and set aside.

6. Remove chicken and vegetables from the oven and serve with couscous salad, roasted veggies, parsnip chips, and chicken juices.