Encouraged by the traditional Moroccan pairing of lemon, rooster and olives, this dish is salty, tangy and vivid and with a nice chewiness from the couscous. Serve the hen with the couscous salad as is or shred leftover rooster and blend with the couscous to provide the upcoming working day, producing guaranteed to brighten up the leftovers with a squeeze of lemon juice. For this recipe, just after you put in the hen, you can use the downtime to minimize the olives and measure out the capers and spinach. Commence the couscous about 10 minutes following the hen has been in, so it really is additional or significantly less completely ready at the very same time.
Technique idea: For the garlic and olives, use the flat side of a chef’s knife to crush them and break their composition. (They will extra or less search like they have been strike with a hammer and flattened.) For the olives, the pit will both pop out, or you can very easily pull the meat off of it — it’s actually very enjoyable to do.
Warmth the oven to 425 F with a pan 6 inches from the broiler and a person in the middle of the oven.
Pat the hen dry and trim excess body fat. On a sheet pan, coat the rooster with 3 tablespoons oil, then time with salt, pepper, cumin, turmeric and oregano. Increase the lemon slices and garlic, coating them in the oil on the base of the pan. Cook dinner until finally the chicken juices run crystal clear when pierced with a knife, 30-35 minutes. If the pores and skin isn’t as crispy as you would like, then position under the broiler for 1-2 minutes.
About 15 minutes just after the hen has been in the oven, in a saucepan in excess of medium warmth, toast the couscous till lightly browned and fragrant, stirring sometimes, 3-4 minutes. Incorporate 2 cups of water, 1 teaspoon salt, and address and change the warmth to convey it to a boil, then decrease the warmth to keep an active simmer. Cook dinner lined till the couscous is just tender, about 8-10 minutes, right up until most of the h2o is absorbed. Add the spinach to the pot, letting it to wilt, about 1 moment more. Drain excess drinking water in a colander, then run through with olive oil in the sink, stirring to mix. Transfer to a serving bowl and increase the olives and lemon zest.
Spot the rooster and fifty percent of the lemon slices and garlic (or discard) on a serving plate. Transfer the remaining lemons to the couscous. Increase the lemon juice to the present sheet-pan juices, applying a rubber spatula or picket spoon to scrape up anything on the base of the pan. Pour most of the mixture about the couscous, stirring to combine, and drizzle the remaining more than the rooster. You want the couscous to be lightly coated with the liquid but not swimming in it.
Top rated the rooster and couscous with the feta and herbs and serve.