OREGANO and OLIVE TAPENADE STUFFED SPATCHCOCKS
¾ cup (150g) couscous ½ cup (125ml) boiling water 1 cup oregano leaves, finely chopped, plus 6 extra sprigs sea salt and cracked black pepper ¹⁄³ cup (80g) black olive tapenade 4 x 500g spatchcocks 1 tablespoon extra virgin olive oil 1 lemon, sliced Preheat oven to 220°C (425°F). Place the couscous and boiling water in a large heatproof bowl, cover with plastic wrap and set aside for 5 minutes or until the water has been absorbed. Add the oregano, salt, pepper and ¼ cup (60g) of the tapenade and fluff with a fork.
Stuff the couscous mixture into each spatchcock and secure the legs with kitchen string. Rub the spatchcocks with the oil and remaining tapenade. Sprinkle with salt and pepper, and place on a large lightly greased oven tray with the lemon and extra oregano sprigs. Cook for 40 minutes or until golden. Serve.