North African-style Chicken

Put the couscous, salt, lemon zest and juice in a large heatproof bowl. Pour over the stock and stir to combine. Cover and set aside for 3 minutes until the liquid is absorbed. Stir with a fork to separate the grains, then stir in 1 tablespoon oil. Allow to cool completely.

Heat the oven to 190°C (170° fan) 375°F gas 5.

Heat 1 tablespoon oil in a frying pan. Add the onion and garlic and cook for a few minutes until sofened, but not browned. Stir in the spices and cook for 1 minute. Add the dates and cook for 2 minutes.

Add the date mixture and pistachios to the couscous and season to taste with salt and pepper.

Spoon into the chicken cavity and block the cavity with the reserved lemon shell. Tie the legs together with kitchen string. Place the chicken in a roasting tin.

Whisk together the honey, salt and pepper to taste and the remaining oil. Brush over the chicken.

Cook in the oven, basting now and again with the remaining honey mixture and the juices in the tin, for 70-90 minutes. To test if the chicken is cooked -insert a skewer or knife into the chicken where the leg joins the body - the juices should run clear with no trace of pink. If necessary, return the chicken to the oven for more roasting, checking it every 5 minutes.