Sumac Roasted Chicken and Couscous.

Sumac is a berry that adds a romantic exotic lemony note to your cuisine.  I first tasted it nearly twenty years ago at our Persian friend's house in his famous rice dish that has a base of crispy potatoes and fluffy rice on top with sumac berries - A dish I did not dare make as I only wanted to eat it there!  Sumac is now more readily available (my French supermarket stocks it!) or ethnic food stores will have it.

You could use a whole chicken or pieces; oil lightly the chicken and rub in the ground sumac.  I then roasted my chicken slowly on a high heat to start (for about twenty minutes), then finishing it for a good hour (or more depending on the size) on a lower setting.  I roasted the tomatoes and preserved little lemons at the same time; they then go into the couscous at the end.

For the couscous, mix one cup/250 ml of grain to two cups/500ml of water or stock (for two servings).
 In a pan, simply add a few tablespoons of olive oil to the grains and make sure it is well mixed in. Pour in the water, season (also you can add a tablespoon of sumac) if not using stock and onto the heat, bring to the boil (add a knob of butter) and put the lid on -  continue to cook for thirty seconds and cut the heat, not lifting the lid for ten minutes.  Using the fork, just fluff up the grains to break the lumps. Mix in the warmed tomatoes and sliced lemons (or other warm pre cooked chopped vegetables work wonderfully) and serve!