Ingredients
- null 2 small sweet potatoes, halved
- null 1 bulb fennel, quartered
- null 1 rutabaga, chopped
- null 1 stalk celery, chopped
- null 1 carrot, chopped
- null 1 large onion, cut into wedges
- null 6 cloves garlic, unpeeled
- null 3 Tbsp olive oil, divided
- null 1 ½ tsp salt, divided
- null 1 ½ tsp pepper, divided
- null 2 Tbsp ras el hanout spice blend
- null 1 whole chicken (3 to 3 ½ lb)
- null 1 cup RiceSelect ® Tri-Color Pearl Couscous
- null 1 ½ cups sodium-reduced chicken broth
- null 2 Tbsp tomato paste
- null 1 can (15 oz) chickpeas, drained and rinsed
- null ¾ cup green olives, pitted
- null ¼ cup dried apricots, chopped
- null 2 Tbsp lemon juice
- null 1 Tbsp fresh thyme, finely chopped
- null 1 Tbsp fresh mint, finely chopped
Instructions
- Preheat oven to 400°. In large bowl, combine sweet potatoes, fennel, rutabaga, celery, carrot, onion, garlic, 1 tbsp olive oil, and 1/2 tsp each salt and pepper. Transfer to roasting pan; set aside.
- Recipe Suggestion:
- To switch up this recipe try cooking Pearl Couscous, using whole wheat orzo pasta or traditional orzo.