Brick Chicken with Apricot Couscous Recipe | Tyler Florence

Ingredients

• 2 tablespoons cumin seed
• 2 tablespoons whole coriander
• 2 cinnamon sticks
• 1 teaspoon sweet paprika
• 1 teaspoon cayenne
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 1 lemon, juiced
• 1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
• Extra-virgin olive oil
• Mint Yogurt Dressing. recipe follows
• Apricot Couscous, recipe follows
• 1 1/2 cups plain yogurt
• 1/2 bunch chopped fresh cilantro leaves
• 1/2 bunch fresh mint leaves
• 2 green onions, green parts only
• 2 tablespoons honey
• Salt
• pepper
• 1 small red onion, small dice
• 1/4 cup dried apricots, coarsely chopped
• 1/4 cup whole almonds toasted, coarsely chopped
• 1 cup couscous
• 1 1/2 cups chicken stock, warm
• 1/2 teaspoon lemon zest
• 2 scallions green parts only
• 1/4 cup fresh mint leaves, roughly chopped
• 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
• Kosher salt
• freshly ground black pepper