Lemon-Roasted Chicken With Olive Couscous

• 1 roasting chicken (5 to 6 pounds)
• 1 medium lemon, thinly sliced
• 1 teaspoon fennel seeds, crushed
• 1 tablespoon olive oil
• 3/4 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1 cup uncooked whole wheat couscous
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/2 cup coarsely chopped pitted green olives
• 1 tablespoon pine nuts

1. Place chicken on a rack in a shallow roasting pan, breast side up.
2. Tuck wings under chicken; tie drumsticks together.
3. With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt.
4. Roast at 350u0b0 for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180u0b0, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving.
5. Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.

chicken, lemon, fennel seeds, olive oil, ground pepper, salt, whole wheat couscous, thyme, salt, green olives, nuts

Taken from www.tasteofhome.com/recipes/lemon-roasted-chicken-with-olive-couscous/ (may not work)