Roast Chicken with Herbes Salées and Vegetable Couscous | RICARDO

Ingredients

• 8 large carrots, cut into 1/2-inch (1 cm) rounds
• 4 large onions, quartered
• 2 garlic cloves, peeled
• 2 tbsp (30 ml) vegetable oil
• 2 chickens, about 4 lb (1.8 kg) each
• 1/2 cup (125 ml) store-bought or homemade herbes salées (see recipe)
• 1 can (19 oz/540 ml) chickpeas, drained and rinsed
• 3 zucchini, diced
• 2 tomatoes, cubed
• 1 tbsp (15 ml) tomato paste
• 2 tsp (10 ml) harissa
• 4 1/2 cups (1.125 litres) chicken broth
• 3 cups (600 g) couscous