Stuffed Couscous Spatchcock

By Azita kh
Contributed by Azita Sobbi
I like my meat well done..
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

4 spatchcock

1/2 cup couscous

3/4 cup chicken stock

120 g barberry

2 small brown onions finally chopped

2 clove garlic crushed

1 tsp salt

1/2 tsp ground cinnamon

2 tsps Morrocan spice

1/2 tsp black paper

450 g brown mushrooms finally chopped

1/4 cup olive oil

3 tsp ground parsly

400 g spinach

3 tbsps honey



Preheat oven to 200°C. Place couscous in a heatproof bowl. Heat stock in a microwave-safe jug for 1 to 2 minutes on HIGH (100%) or until boiling. Pour over couscous. Stir to combine. Cover and set aside for 3 minutes. Stir with a fork to separate grains. Stir in 1 tablespoon oil. Allow to cool completely. Heat 1 tablespoon oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Stir in chopped mushrooms until soft and tender add in coriander and 1 teaspoon Moroccan spice , salt black paper and cook for 1 minute then mix the mixture on to the couscous Spoon couscous into the spatchcocks cavity .Tie legs together with kitchen string. Place, breast side up, on rack in roasting pan. Whisk honey, ground cinnamon, morrocon spices ,salt and pepper, remaining oil, in a jug. Brush over all 4 spatchcock. Roast spatchcock , basting every 20 minutes with remaining honey mixture, for 40 minutes or until juices run clear when thigh pierced with a skewer. Stand, covered, for 10 minutes. Serve with spinach

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