Ingredients          
1.5kg chicken
20gr butter, melted
20 cherry, tomatoes
1 tbsp olive oil

  Couscous stuffing
1 tsp olive oil
1 medium brown onion
Chopped finely
400ml chicken stock
60ml olive oil
1 tbsp finely grated lemon rind
50ml lemon juice
200gr couscous
70gr toasted slivered almonds
140gr seeded dried dates, chopped finely
1 tsp ground cinnamon
1 tsp smoked paprika
1 egg, beaten lightly

  Green olive salsa
1 ½ cups (180 g) seeded green olives, chopped coarsely
1/3 cup (80 g) olive oil
1 tbsp cider vinegar
1 shallot, chopped finely
1 fresh long chili, chopped finely
¼ cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh mint

  Preparation
Making couscous stuffing
Preheat oven to moderately hot 200c, wash chicken under water; pat dry inside and out with paper  towel.
Fill large cavity loosely with couscous stuffing; tie legs together with kitchen string. Half fill a large baking,
dish with water; place chicken on oiled wire rack over dish. Brush chicken all over with butter; roast,
uncovered, 15 minutes. Reduce heat to moderate 160c roast, uncovered, about 1 ½ hours or until cooked,
through. Remove chicken from rack, cover, stand 20 minutes Meanwhile, place tomatoes on oven tray,
drizzle with olive oil. Roast, uncovered, about 20 minutes or until softened and browned lightly
Combine ingredients for green olive salsa in small bowl. Serve chicken with tomatoes and olive salsa.