Lemon-Roasted Chicken with Olive Couscous

Prep : 20  minutes  ... Bake : 1-1/2 hours ... Makes 8 serving

1 ...............roasting chicken (5 to 6 pounds)
1 ...............medium lemon , thinly sliced
1 ...............teaspoon fennel seeds , crushed
1 ...............tablespoon olive oil
1/4 ............teaspoon coarsely ground pepper
1/4 ............teaspoon salt
************* OLIVE COUSCOUS ********
1 ...............cup uncooked whole wheat couscous
1/2 ............teaspoon dried thyme
1/4 ............teaspoon salt
1/2 ............cup coarsely chopped pitted green olives
1 ...............tablespoon pine nuts

1 )       Place chicken on rack  in a shallow roasting pan  , breast side up  . Tuck wings  under chicken  ; tie drumsticks together .
2 )       With fingers , carefully loosen skin  from the chicken breast  ; place  lemon slices  and fennel under the  skin . Secure  skin to underside  of breast  with toothpicks . Rub skin with oil ; sprinkle  with pepper  and salt .
3 )        Roast at 350* for 1-1/2 to 2 hours  or until  a thermometer  inserted  in thigh reads 180* , basting  occasionally  with pan drippings  . Remove  chicken  from the oven  and let stand 15 minutes before carving .
4 )         Meanwhile prepare  couscous according to package  directions  , adding thyme  and salt to water  before heating  . Stir in olives  and pine nuts  during the last minute  of cooking . Serve with chicken .

TIP :
If you can find preserved lemons  , try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe .
Heart Healthy