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Place roasting chicken in a roasting pan.
Rub chicken with butter, garlic, salt, pepper, and rosemary.
Add water to the pan.
Add potatoes, carrots, sweet potatoes, celery, and onions to the roasting pan beside the chicken.
Bake at 350 F for 15 minutes per pound.
Use the juices in the bottom of the pan to make gravy if desired.
Combine yogurt, garlic, olive oil, lemon juice, salt, and set aside for dressing.
Combine couscous and a shake of salt with boiling water or boiling chicken soup stock. Leave to stand for 3-4 minutes.
Combine cooked couscous with olive oil, parsley, coriander, dill, chives, red onion, and red pepper. Serve chicken warm or cold over couscous and top with dressing.