Roast Chicken With Couscous And Red Pepper Stuffing Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Chicken stock/Low sodium chicken broth1 1⁄2 Cup (24 tbs)
 Olive oil3 Teaspoon
 Couscous1 Cup (16 tbs)
 Sweet red pepper1 Medium, cored, seeded and diced (3/4 Cup)
 Yellow onion1 Medium, finely chopped (1 Cup)
 Garlic2 Clove (10 gm), minced
 Salt1⁄4 Teaspoon
 Black pepper1⁄2 Teaspoon
 Snipped chives/Minced basil / parsley1⁄4 Cup (4 tbs) (Fresh)
 Grated parmesan cheese3 Tablespoon
 Roasting chicken/Whole broiler fryer3 Pound (1 Small)

Nutrition Facts

Serving size: Complete recipe

Calories 4193 Calories from Fat 2246

% Daily Value*

Total Fat 250 g384.2%

Saturated Fat 73 g364.8%

Trans Fat 0 g

Cholesterol 1043.8 mg

Sodium 2642.8 mg110.1%

Total Carbohydrates 180 g60.1%

Dietary Fiber 15 g59.9%

Sugars 11.8 g

Protein 286 g572.9%

Vitamin A 132.2% Vitamin C 290.8%

Calcium 74.2% Iron 103.7%

*Based on a 2000 Calorie diet

Directions

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.
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