3 years ago

Roasted Chicken with Harissa Couscous Tomatoes

This flavorful roast
chicken dinner makes a wonderful weekend dinner – perfect for company!

4 servings
Preparation time: 2 hours


For the chicken:

  • 1 (3-pound) whole
    organic chicken
  • 1 tablespoon California
    Olive Ranch Olive Oil
  • ½ teaspoon Lunds
    & Byerlys Smoked Paprika
  • ¼ teaspoon Lunds
    & Byerlys Signature Chicken Seasoning
  • ½ teaspoon freshly
    ground black pepper, divided

For the tomatoes:

  • 8 small vine-on
  • 1 cup whole
    wheat couscous, dry
  • ⅓ cup Stonewall
    Kitchen Harissa Sauce
  • 3 tablespoons fresh
    basil, chopped
  • 3 tablespoons shallots, minced
  • 1 teaspoon Lunds
    & Byerlys Smoked Paprika
  • ⅓ teaspoon Lunds
    & Byerlys Cayenne Pepper
  • ¼ teaspoon Lunds
    & Byerlys Sea Salt


For the chicken, heat
oven to 375 F. Place chicken breast side up in baking dish. Pat dry with paper
towel. Sprinkle evenly with seasonings. Bake for 1 ½ – 2 hours, or until
internal thermometer registers 165 F. Remove skin before eating.

For the stuffed
tomatoes, while chicken is baking, prepare couscous according to package
instructions and set aside, covered. Cut ¼ inch of the tops of the tomatoes
off; dice up tops and place in bowl. Scoop out flesh of tomatoes into same bowl
and chop any large pieces of tomato flesh. Add harissa, basil, shallots and
spices and stir to combine. Stir in cooked couscous.

Arrange tomato shells
in foil lined baking dish. Keep tomatoes nestled close to each other to help
keep them upright when filling and baking. Fill each tomato with approximately
4-5 tablespoons of couscous mixture. Bake for 20 minutes or until tops are
slightly golden brown.