Soulful Rotisserie Chicken with Spiced Apricot Glaze and Savory Couscous

Preheat your oven to 375°F (190°C) to prepare for roasting the chicken.

In a small saucepan, combine 1 cup of apricot preserves, 2 tablespoons of soy sauce, 1 tablespoon of Dijon mustard, 1 teaspoon of ground ginger, and 1/2 teaspoon of cinnamon over medium heat.

Stir the mixture until it is well combined and heated through, then remove it from the heat and set aside.

Rinse the 4-pound whole chicken under cold water and pat it dry with paper towels.

Season the chicken generously inside and out with salt and pepper.

Rub the spiced apricot glaze all over the chicken, making sure to get it under the skin for maximum flavor.

Place the chicken on a roasting rack in a roasting pan and roast it in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

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

Once boiling, stir in 1 cup of couscous, cover, and remove from heat.

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Let the couscous sit for about 5 minutes, then fluff it with a fork and stir in 1/2 cup of chopped fresh parsley, 1/4 cup of toasted almonds, and the zest of 1 lemon.

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When the chicken is done, let it rest for 10 minutes before carving.

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Serve the carved chicken alongside the savory couscous, drizzling any remaining apricot glaze over the top for added flavor.