Moroccan Roast Chicken With Couscous Stuffing - cooking recipe

Ingredients

1/4 cup vegetable or olive oil
1 small onion, finely chopped
1/2 cup couscous
1 None chicken bouillon cube
1/4 cup currants
1 None egg, lightly beaten
1 None whole chicken (about 3 lbs)
1 tbsp Moroccan spice mix
3 medium carrots, cut into 1 1/2-inch pieces
1 1/4 lbs baby beets, trimmed and halved lengthwise
1 1/3 lbs butternut squash, peeled and cut into 2-inch pieces
1 cup Greek-style plain yogurt
1/2 cup store-bought hummus

Preparation

Preheat the oven to 400\u00b0F. Heat 1 tbsp of the oil in a large skillet on low heat. Add onion; cook and stir for 5 mins or until soft.
Place couscous in a medium heatproof bowl. Dissolve crumbled bouillon cube into 1/2 cup boiling water; stir into couscous. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in 1 tbsp of remaining oil, onion, currants and egg. Season.
Rinse chicken cavity under cold water, then pat dry with paper towels. Spoon couscous mixture into cavity. Tie legs together with kitchen string. Sprinkle spice mix all over chicken.
Toss carrot, beets, butternut squash and remaining 2 tbsp oil in a roasting pan. Place chicken on vegetables.
Roast for 1 hour 15 mins or until chicken is browned and cooked through.
Combine yogurt and hummus in a medium bowl. Serve chicken with vegetables and hummus sauce.