Method:

• Preheat the oven to 190°C.
• Put the couscous, orange and lemon zest and juice, dried fruits, nuts, mint and parsley into a bowl. Add a couple of tablespoons of extra-virgin olive oil, warm water and mix together.
• Coarsely grate the potatoes and sweet potatoes into a bowl for the rösti and set aside.
• To make the spice mix, crush the fennel seeds, coriander seeds, ground cinnamon, cumin seeds, cardamom seeds, salt and pepper in a pestle and mortar until you have a fine powder.
• Stuff the chicken with the couscous – make sure you pack it in tightly. Close the cavity with one of the lemon halves you squeezed – this will keep the couscous inside the chicken while it cooks.
• Rub the chicken with a little olive oil and half the spice mix, adding the rest of it to the potatoes.
• Rub a couple of tablespoons of olive oil into a roasting tray or casserole-type pan, add the potato rösti and press firmly down. Gently place the chicken on top of the potato rösti and roast for 30 minutes. Turn the heat down to 170°C and cook for another 60 minutes.
• When the chicken is cooked, remove the tray from the oven and check that the couscous is hot. Discard the lemon half from the cavity and let the chicken rest for about 5 minutes before putting it onto a carving board.
• Remove some of the excess fat from the potatoes with a some kitchen paper – just lay it over the top to soak up the fat and then discard.
• Carve the meat and divide it between the serving plates. Serve with a spoonful of potato rösti and couscous stuffing. Sprinkle the extra mint and parsley over the top and serve with some crème fraîche or sour cream.