Roast Chicken With Couscous And Red Pepper Stuffing
|Chicken stock/Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Olive oil||3 Teaspoon|
|Couscous||1 Cup (16 tbs)|
|Sweet red pepper||1 Medium, cored, seeded and diced (3/4 Cup)|
|Yellow onion||1 Medium, finely chopped (1 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||1⁄2 Teaspoon|
|Snipped chives/Minced basil / parsley||1⁄4 Cup (4 tbs) (Fresh)|
|Grated parmesan cheese||3 Tablespoon|
|Roasting chicken/Whole broiler fryer||3 Pound (1 Small)|
1 To prepare the stuffing: In a small saucepan, combine the stock and 1 teaspoon of the oil. Bring to a boil over moderately high heat and stir in the couscous. Remove the pan from the heat and let stand, covered, for 10 minutes.
2 Meanwhile, heat the remaining 2 teaspoons of oil in a 10-inch nonstick skillet over moderate.heat. Add the red pepper, onion, garlic, salt, and black pepper; cook, stirring occasionally, for 5 minutes or until the onion is softened. Transfer the mixture to a large bowl, add the couscous, chives, and cheese, and mix well.
3 Preheat the oven to 350°F. Spoon 1 cup of the stuffing into the cavity of the chicken and truss the chicken.Place the chicken on a rack in a roasting pan. Transfer the remaining stuffing to a lightly greased gratin dish and cover it with aluminum foil.
4 Roast the chicken, basting it every 12 minutes with the panjuices, for 1 to 1 1/4 hours or until the juices run clear when a thigh is pricked with a fork or a leg moves easily in its socket. Bake the extra stuffing for the last 30 minutes of cooking time. Let the chicken stand for 10 minutes, then carve it, discarding the skin.