Name: Spiced Harissa Chicken on Roast Veg Couscous
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Modern Australian
Ingredients: 2 kg whole chicken; 70g harissa paste; 2 tbsp olive oil; 3 cloves garlic, minced; 1 lemon, halved (plus extra to serve); Salt and pepper; 6 carrots, halved lengthways; 1 large red onion, cut into 6 wedges; 1/2 cauliflower, broken into florets; 3 tbsp olive oil (for vegetables); 1 tbsp honey; Salt and pepper (for vegetables); 1½ cups couscous; Fresh mint leaves; 2 tbsp toasted flaked almonds; ½ cup pomegranate seeds; Natural yoghurt with harissa swirled over, to serve

Spiced Harissa Chicken on Roast Veg Couscous

A whole roast chicken with bold Middle Eastern flavours

Sunday Roast

19 May 2026

This is the kind of roast that looks seriously impressive but comes together with very little fuss. A whole chicken rubbed all over with harissa, garlic and olive oil, roasted over a tray of caramelised carrots, red onion and cauliflower. Serve it all on a bed of fluffy couscous with pomegranate seeds, toasted almonds, fresh mint and a swirl of harissa yoghurt. It's a real crowd-pleaser and perfect for a relaxed Sunday lunch. Use a dairy-free yoghurt to make this DF.

Ingredients

6 serves

2 kg whole chicken
70g harissa paste
2 tbsp olive oil
3 cloves garlic, minced
1 lemon, halved (plus extra to serve)
Salt and pepper
6 carrots, halved lengthways
1 large red onion, cut into 6 wedges
1/2 cauliflower, broken into florets
3 tbsp olive oil (for vegetables)
1 tbsp honey
Salt and pepper (for vegetables)
1½ cups couscous
Fresh mint leaves
2 tbsp toasted flaked almonds
½ cup pomegranate seeds
Natural yoghurt with harissa swirled over, to serve

Method

1
Preheat your oven to 200°C. Mix together the harissa, olive oil and minced garlic. Pat the chicken dry, then rub half the harissa mixture all over the outside and under the skin where you can. Season generously with salt and pepper. Stuff the lemon halves into the cavity.
2
Toss the carrots, red onion and cauliflower with the remaining harissa mixture, 3 tbsp olive oil, honey, salt and pepper. Arrange around the chicken in a large roasting tray.
3
Roast for 1 hour 10 minutes, or until the juices run clear when you pierce the thigh. Rest the chicken for 10 minutes before carving.
4
While the chicken rests, prepare the couscous. Place 1½ cups couscous in a bowl, cover with boiling water (just enough to cover by about 1cm), place a plate on top and leave for 5 minutes. Fluff with a fork, then tip the couscous into the roasting tray and toss it through all the chicken juices and caramelised bits left behind. Season to taste.
5
Spread the couscous on a large serving platter. Arrange the roasted vegetables over the top, then place the carved chicken on top. Scatter over the pomegranate seeds, toasted almonds and fresh mint. Serve with harissa yoghurt on the side and extra lemon wedges.

Kitchen Notes

Don't skip resting the chicken — it makes a real difference to how juicy the meat is. The harissa yoghurt is essential; it ties the whole dish together.

What I'd serve with this

Warm flatbreads and a simple green salad.