Place the couscous, garlic, cumin, almonds dates, orange juice and rind in a bowl.
Boil the water and diffuse the saffron strands in this for about 2 minutes.
Add the saffron water to the couscous, cover with cling film and leave to steam for about 10 minutes.
Use a fork to fluff up the couscous and add the herbs.
Rinse the chicken and dry thoroughly with paper towels. Stuff the
couscous mixture into the cavity, pressing it in quite tightly and
close this. I used a small skewer and then tied the legs together with
string. Pour a small amount of olive oil over the chicken and season
with salt and pepper.
Bake in a preheated oven at 190°C for 1 ½ hours.
Before carving, leave to stand covered for about 10 minutes after removing from the oven.
I served this with some simple roasted butternut and steamed broccoli.To read Mint Tea and Tagine's blog click here.