Roast chicken is hard to pass up at any time of the year and is perfect as the basis of a winter salad. Here fennel adds a subtle flavour when mixed with the smoked paprika and tossed through couscous with some crunchy vegetables. If you don’t have larger Israeli couscous, use orzo or small pasta. I love to serve these roast potatoes alongside the salad. Everybody loves them: salty, crisp and hot. Don’t forget to save the juices from the chicken — this is the best stock for later use.
Preheat oven to 180C. Line a roasting dish with baking paper.
Place chicken in roasting dish and rub with oil. Sprinkle over fennel seeds, oregano, salt and freshly ground pepper. Pour stock into base of the oven dish, cover and roast for 1 hour. Remove cover and continue to cook for 45 minutes or until cooked through. Removeand set aside.
Rub potatoes with oil, salt and smoked paprika. Place in a second baking dish and bake for the last 45 minutes, or until soft and golden.
To make the dressing, combine all ingredients in a jar and shake well.
Bring a pot of salted water to the boil. Cook the parsnip for 8 minutes. Add the cauliflower and cook for 4 minutes to soften. Drain into a large bowl. Add the red pepper, couscous and dressing and toss through.
Place warm couscous salad on a platter. Chop chicken into small pieces and place on top. Sprinkle with parsley or coriander. Serve with hot potatoes.
