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Put chickpeas in a new bowl and add olive oil, tarragon, fresh coriander. Season and add some sumac, zest of the lemon. Season with dried coriander, cumin and add baby spinach and the juice of the lemon. Add olive oil and mix.
Mix the cous cous into the chickpea mixture then pop inside the chicken. Add half of the lemon to hold the cous cous in the cavity of the chicken. Rub sumac all over the chicken with salt, pepper and oil.
Roast in the oven at 180c for an hour to an hour and a half or until cooked and golden.
Rest for 10 minutes and serve with common coleslaw.