Roast Chicken Moroccan Style

Wash chickens & pat dry. In separate small bowls, place apricots & currants & cover with boiling water for 30 minutes. Toast almonds in a dry skillet over medium heat, stirring constatnly with a wooden spoon. Spoon onto a chopping board & chop. Meanwhile, bring chicken stock to a boil over medium heat & dropping garlic, corainder seeds & green onions. Remove from heat & with a fork, stir in couscous in a steady stream until all liquid is absorbed. Cover & let rest for 5 minutes. Fluff with a fork & set aside. Drain apricots & chop coarsely. Drain currants. Add apricots & currants to couscous & combine. Add toasted chopped almonds, cinnamon & parsley. Taste for salt & pepper, & let cool. Stuff birds & truss, making sure legs & wings are tied closely to the body. Spray a flat, low sided baking pan with cooking spray & place chickens on pan so they do not touch. Preheat oven to 375. Make basting sauce by melted butter in a small saucepan & adding honey mustard & orange juice. Stir to combine. Place chickens in oven & roast, basting with the sauce very 15 minutes until chickens are done. Skin will be very dark golden, becasuse the sugars in the glaze caramelize. Remove chickens to an ovenproof platter & let rest in warm oven while making gravy. Drain fat from roasting pan & place on top of the stove, across front & back burners. Turn heat up to medium high. When liquid boils, deglaze pan by adding white port &, stirring constantly with a wooden spoon, boil liquid to a syrupy consistency. Strain & serve immediately. Serves 8. 660 cal, 31g fat, 123mg chol, 355 sod