Lavender and Honey Glazed Whole Chicken with Pistachio Couscous

Preheat your oven to 375°F. Rinse the whole chicken under cold water and pat it dry with paper towels.

In a small bowl, mix together 1/4 cup of honey, 2 tablespoons of dried culinary lavender, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the glaze.

Rub the glaze all over the chicken, making sure to get it under the skin for maximum flavor. Place the chicken in a roasting pan and stuff the cavity with 1 lemon cut into quarters and 4 sprigs of fresh rosemary.

Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.

While the chicken is roasting, prepare the pistachio couscous by bringing 1 1/2 cups of chicken broth to a boil in a saucepan.

Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Stir in 1/2 cup of chopped roasted pistachios, 1/4 cup of chopped fresh parsley, and the zest of 1 lemon.

Once the chicken is done, let it rest for 10 minutes before carving. Serve the carved chicken on a platter with the pistachio couscous on the side, garnished with additional lemon wedges and rosemary sprigs for an elegant presentation.