Pearl Couscous & Chickpeas With Moroccan Roast Chicken | Riceselect®

Ingredients

• 2 small sweet potatoes, halved
• 1 bulb fennel, quartered
• 1 rutabaga, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 large onion, cut into wedges
• 6 cloves garlic, unpeeled
• 3 Tbsp olive oil, divided
• 1 ½ tsp salt, divided
• 1 ½ tsp pepper, divided
• 2 Tbsp ras el hanout spice blend
• 1 whole chicken (3 to 3 ½ lb)
• 1 cup RiceSelect ® Tri-Color Pearl Couscous
• 1 ½ cups sodium-reduced chicken broth
• 2 Tbsp tomato paste
• 1 can (15 oz) chickpeas, drained and rinsed
• ¾ cup green olives, pitted
• ¼ cup dried apricots, chopped
• 2 Tbsp lemon juice
• 1 Tbsp fresh thyme, finely chopped
• 1 Tbsp fresh mint, finely chopped