This delicious stuffing is prepared from the large-style Israeli toasted couscous. It makes a more textured stuffing than breadcrumbs and is more moist than the small-grained couscous. This basic recipe can be varied with whatever flavourings you wish to add.

Ingredients

• ½ cup toasted Israeli couscous (see Cook's Tips))
• ¼ cup chopped shallots or onion
• ¼ cup each slivered almonds and shelled pistachio nuts
• 6-8 cloves garlic, peeled and sliced
• ¼ cup chopped parsley
• about 50 grams butter for cooking
• 2 tblsp tomato paste (sundried or plain)
• ¼ cup grated mozzarella cheese
• 1.8 kg corn fed chicken, boned (see Cook’s Tips)

Method

1. Boil the couscous in 3 cups boiling salted water for 10-12 minute or until tender. Drain well.
2. Cook the shallots, garlic and nuts in a knob of butter until the shallots are tender and the nuts lightly toasted. Stir in the cooked couscous, herbs, tomato paste and cheese. Season well with salt and pepper and cool.
3. Place the boned chicken, skin side down, on a chopping board and arrange the couscous stuffing down the centre. Bring the edges together and secure with toothpicks or small skewers. Turn over so that the seam is underneath and place on a baking tray. Season again and arrange a few knobs of butter on top if wished.
4. Roast at 180°C for 75 minutes. Remove from the oven and allow to stand for 10 minutes before carving.
5. Serve with the Lebanese Cucumbers with Parsley Dressing and Lentil Sauce.

Lebanese Cucumber with Parsley Dressing

1. Slice 2 small Lebanese cucumbers or half a telegraph cucumber and toss with 3-4 tblsp chopped parsley and 3 tblsp each lemon juice and oil (olive is nice).

Lentil Sauce

1. Mix equal quantities of Lentil and Kumara Spread with Greek Yoghurt (has a slightly higher fat and protein content than low-fat natural yoghurt. This makes it creamier and less acidic. Look for Costas or Mahoe, both available in supermarkets).

Cooks Tips

- We used shallots here as they are milder, but onions will also suffice. - Have your butcher bone out the chicken. If this is not possible, fill the cavity of a chicken with the stuffing and allow 30 minutes per 500 grams at 180ºC.