Whole Chicken Stuffed with Couscous, in Turmeric Mushroom Sauce with Cauliflower Side Dish

I have to start by saying that these recipes are not for a casual night and take a little time to prepare and cook.  This is a great meal for a special occasion or a holiday, and you are sure to impress your loved ones and your guests with this combination of foods.  From the responses I received, it is worth the effort!

Cooking a whole chicken can be very flavorful and different from cut-up chicken pieces.  It can also be a lot cheaper.

To make this chicken you will need a dish you can use in the oven, like a rectangular glass baking dish.

Here’s what you need:

One whole chicken

One sweet onion – chopped

A small carton of whole white fresh mushrooms, washed (you can use any other type that you like)

Olive Oil

Cooking spray (olive or canola)

Salt

Pepper

Chicken Bullion powder

Turmeric

Parsley Flakes

A box of couscous

Chicken or Vegetable broth (I prefer organic)

Don’t forget:

Heat the oven on 350 degrees for about 10 minutes.

 Here is what you do:

Spray the baking dish with cooking oil.  Clean the chicken and place it inside the dish.

In a small skillet, sauté the onion in a little olive oil until golden, and spread over the chicken.

Make the couscous according to the instructions on the box, then stuff the chicken with the couscous (you can use what’s left around the chicken, just like in the photo).  Spread the mushroom around the sides.

In a small bowl, mix about 1 tablespoon of olive oil, salt, pepper, some chicken bullion, turmeric, parsley flakes and one cup of broth (chicken or vegetables).  Stir well until all the spices are well mixed, and then pour evenly over the stuffed chicken.

Cover with foil paper and bake in the heated oven for two hours.

Here is what you will have:

Whole chicken stuffed with couscous

You will need a vegetable side dish for this meal, and if you like cauliflower, you will love this recipe.

Here’s what you need:

A cauliflower head (or two, depending on how many people you are feeding)

One sweet onion – chopped

Olive oil

Salt

Pepper

Chicken Bullion

Paprika

Vegetable broth

You will cook this one on the stove so you will need a pot that is deep enough and a little wide.

Here’s what you do:

Cut up the cauliflower to florets and wash them well.  In a little bowl, mix vegetable broth (enough to cover a third of the pot) and all the spices.

Sauté onion in a little olive oil.  Once the onion is golden, add the florets and pour your wonderful spice mix over the cauliflower.  Cover and bring to boil.  Lower the flame and cook about 20 minutes or until desired consistency is achieved.

Here is what you will have:

Cauliflower

This is what the complete meal looks like once it’s served:

Plate with chicken and cauliflower

This meal is delicious and perfect for a relaxing special evening at home.  It is also healthy since it’s made from fresh organic ingredients and it is low on carbs.  Cooked cauliflower has excellent nutritional value as it is low in Saturated Fat, and very low in Cholesterol.  It is a good source of protein, Vitamin C, and Fiber.

Enjoy!!!

Healthy and Colorful Dishes for Dinner

The exquisite culinary experience continued last night with two delicious recipes from the Weight Watchers Points Plus Cookbook.

The amount of planning needed for these dishes was a little more than I expected. As I said yesterday, using ingredients that are new to me simply takes time to get used to. The prep time for the recipes I chose for last night was a little longer than I anticipated, and that was largely due to the combination of recipes I chose.   Things like chopping fresh cilantro or rosemary are a bit time consuming, but nothing is more motivating to cook than the fresh fragrance of these wonderful herbs around your kitchen.

We started our evening with this refreshing, colorful and tasty salad, which can be found on page 114.  With fresh squeezed lime juice, some cumin and coriander, this salad will tickle your taste buds.  I have never used coriander before, but love to use cumin.  The fruit tossed in these spices has a real nice flavor to it and makes for a great summer night salad.  It is also filling and only 2 points per 1 cup serving.  And… it looks beautiful!

Spiced Watermelon and Tomato Salad

Spiced Watermelon and Tomato Salad

The main course was the Rosemary Lamb Stew with Spring Vegetables.  I was able to find the boneless lamb shoulder at Whole Foods, where they cut it to nice 1-inch cubes for me (I recommend calling ahead to your local store).

As with a lot of healthy vegetable dishes, this recipe required a bit of cleaning and cutting of vegetables.  I never used leeks or baby carrots prior to making this dish.  Leeks add a great fragrance and flavor, and baby carrots have a more delicate taste than regular carrots.  I found that this stew can be served over brown rice, but it will make you perfectly happy without it too.  A one and a quarter cup serving has a value of 9 points and makes for a great and satisfying dinner at the end of a long day.

Rosemary Lamb Stew with Spring Vegetables

Rosemary Lamb Stew with Spring Vegetables