Thank you Martha...or rather, thank you Martha cooking team. This is a delightful recipe. There are only so many ways to say that something tastes good. Obviously, if it didn't taste good, I wouldn't allow a recipe to be posted to this blog. I've been craving a lot of seafood lately (I must need more omega-3s or something), but since it can be pricey sometimes, I just have to pick and choose. For example, the market we went to, no snapper, so I had to settle for bass. I'd like to try this with snapper next time. Sorry, no picture this time. My dish was not so photogenic. But you can see Martha's beauty right here.
Red Snapper with Spicy Citrus Salsa
adapted from Martha Stewart Living, January 2007
2 large navel oranges, peel and pith removed, flesh cut into segments
1 medium lemon, peel and pith removed, flesh cut into segments and chopped
1/2 small shallot, thinly sliced
1/2 red habanero chile, stem, seeds, and ribs removed, finely chopped (wear gloves), about 1 tsp
1 TBSP coarsely chopped fresh cilantro
zest of 1/2 lime, plus 1 TBSP lime juice
1 TBSP extra-virgin olive oil
1 tsp honey
1/4 tsp coarse salt
1/4 teaspoon freshly ground pepper
4 red snapper fillets, skinned (each 4 oz.)
4 ounces baby spinach (about 4 cups)
Toss salsa ingredients together (oranges through ground pepper). Let stand for 15 minutes at room temp, and stir occasionally.
Sprinkle each fillet with salt and pepper and grill in a grill pan on each side, flipping occasionally, until fully cooked.
Saute spinach in a wok or pan.
Serve cooked fillets on a bed of spinach with salsa on top.
Sare's notes:
1. I did not have any habaneros handy so I used a dash of red pepper and it gave just enough kick to be enjoyable.
2. I like to saute my spinach with some garlic, and I highly recommend it, unless of course garlic isn't your thing, then a little bit of fresh lemon juice, or maybe a dash of lemon pepper would do nicely
3. I love cilantro, so I added a lot more to the salsa.
4. Martha's instructions are completely different. I do not own a stackable bamboo basket steamer, and so this is how I made it. Click on the link at the beginning for the original instructions.
Wednesday, January 27, 2010
Saturday, January 23, 2010
Power Pancakes
These pancakes are amazing! I've always preferred waffles to pancakes. I really don't know why, they are basically the same thing just made differently. A few nights ago, I was searching through my cookbook for a dinner recipe when I stumbled upon this pancake recipe. It was given to me by my old Jazzercise instructor, so I knew it was probably healthy. Maybe that was the reason I had never made it before. Honestly, I had never looked at the recipe, but I love having a homemade breakfast on Saturday morning, so I thought it would be worth a shot. Amazing! Not only are these pancakes tasty, filling, delicious, healthy, moist, incredible, but the whole family loved them as well. We don't need to be ashamed for eating stuff that is healthy. My husband even said that if I ever make pancakes, it needs to be these. These definitely are Power Pancakes...I feel like Mrs. Incredible already.
Power Pancakes
by Jan Hennefer (original source? not sure, but she gave me the recipe)
1 1/2 C uncooked oatmeal
2 C buttermilk (or sub by adding a teaspoon of lemon juice to regular milk and let sit)
3 egg whites
1 C whole wheat flour
2 tsp baking soda
2 TBSP brown sugar
Mix oatmeal with buttermilk and allow to rest in fridge overnight or for 30 minutes.
In separate bowl (or stand mixer), beat those egg whites until they form peaks.
In another bowl, mix all of the dry ingredients (wheat flour, baking soda and brown sugar). Add oatmeal/buttermilk mixture to the flour mixture until completely blended. Gently fold in the egg whites so that they don't lose their fluffiness. (do not overmix). (if it looks too runny, add a little more wheat flour).
Ladle onto a hot (pre-greased) griddle or frying pan. Flip when the underside is golden.
makes approx. 16 medium pancakes (or about 8 ginormous ones...that's just how I roll)
Sare's notes:
1. This recipe doesn't contain oil or butter (you probably noticed that already), so it is crucial to spray your cooking surface. I love butter and think it is wonderful, but the absence of oiliness really makes for a nice fluffy pancake without the greasey aftertaste. If you MUST have your butter, put a pat on top when the pancake is still warm.
Power Pancakes
by Jan Hennefer (original source? not sure, but she gave me the recipe)
2 C buttermilk (or sub by adding a teaspoon of lemon juice to regular milk and let sit)
3 egg whites
1 C whole wheat flour
2 tsp baking soda
2 TBSP brown sugar
Mix oatmeal with buttermilk and allow to rest in fridge overnight or for 30 minutes.
In separate bowl (or stand mixer), beat those egg whites until they form peaks.
In another bowl, mix all of the dry ingredients (wheat flour, baking soda and brown sugar). Add oatmeal/buttermilk mixture to the flour mixture until completely blended. Gently fold in the egg whites so that they don't lose their fluffiness. (do not overmix). (if it looks too runny, add a little more wheat flour).
Ladle onto a hot (pre-greased) griddle or frying pan. Flip when the underside is golden.
makes approx. 16 medium pancakes (or about 8 ginormous ones...that's just how I roll)
Sare's notes:
1. This recipe doesn't contain oil or butter (you probably noticed that already), so it is crucial to spray your cooking surface. I love butter and think it is wonderful, but the absence of oiliness really makes for a nice fluffy pancake without the greasey aftertaste. If you MUST have your butter, put a pat on top when the pancake is still warm.
This one definitely needs more whipped cream, but my husband has been eating it with cookies this week..gosh!
Thursday, January 7, 2010
Roasted Chicken with Spiced Yogurt Marinade
Wow...it seems that I go MIA quite frequently when it comes to this blog. My apologies. I have a lot of excuses....November, December.....but enough about me. Being the New Year, it is time to resolve to be better, and so I might not get the pictures placed with recipes, but I will be placing more of the recipes I have used in this handy little blog.
The original purpose of this blog wasn't to produce any fanfare or to show off my skills, because as far as cooking goes, my skills are pretty limited. Rather it is a blog of recipes I have tested that have past the test of my husband and myself (and sometimes our little boys...the ultimate test). I hope that those reading this blog also give some of the recipes a try.
So I apologize about lack of pictures in this post and the ones that I plan on posting in the future. I will eventually put pictures with recipes, but for now, I have to get these amazing recipes posted before I lose the sources.
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This recipe is amazing and simple. The perfect thing for people who enjoy Indian-inspired flare. Most of the ingredients are basic to a cook with a well-stocked spice rack. Overnight marinating allows the flavors to sink in and keep the chicken tender and moist. I cannot say enough about this dish. It was delectable, and paired very well with couscous (recipe coming soon). It was so delicious, I didn't have time to get a picture...maybe next time.
Roasted Chicken with Spiced-Yogurt Marinade
adapted from marthastewart.com (or July 2008 LIVING)
1 whole chicken cut into pieces or bone-in, skin-on pieces (equal to 5-6 lbs.)
Marinade
1 C plain yogurt
3 T fresh lemon juice
3 T extra virgin olive oil
1 small onion, chopped (1/2 C)
1/4 packed fresh mint leaves
4 garlic cloves, chopped
2 strips lemon zest (each 2 inches long...I used a carrot peeler for this)
1/2 t ground cumin
1/2 t hot paprika (I only had regular paprika)
1/2 t ground coriander
1/4 t ground cinnamon
1/4 t ground ginger
Blend all marinade ingredients in a blender or food processor until smooth. Immediately rub into the chicken pieces, using all of the marinade. Place chicken in marinating tub or ziploc bag and allow to marinate overnight. Do not discard any of the marinade.
Preheat oven to 350.
Place chicken in a shallow glass dish (or if you have a roasting pan, that is probably great too). Cover with foil.
Roast for about 1 hour and 30 minutes. During the last 15 minutes or so, turn the heat up to 450 to crisp the chicken a bit. Use an instant read thermometer to make sure the chicken is ready.
Allow 10 minutes for chicken to cool enough to carve.
Serve with Couscous.
Use marinade drippings as gravy on the chicken and couscous (don't let that yummy stuff go to waste, please!)
The original purpose of this blog wasn't to produce any fanfare or to show off my skills, because as far as cooking goes, my skills are pretty limited. Rather it is a blog of recipes I have tested that have past the test of my husband and myself (and sometimes our little boys...the ultimate test). I hope that those reading this blog also give some of the recipes a try.
So I apologize about lack of pictures in this post and the ones that I plan on posting in the future. I will eventually put pictures with recipes, but for now, I have to get these amazing recipes posted before I lose the sources.
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This recipe is amazing and simple. The perfect thing for people who enjoy Indian-inspired flare. Most of the ingredients are basic to a cook with a well-stocked spice rack. Overnight marinating allows the flavors to sink in and keep the chicken tender and moist. I cannot say enough about this dish. It was delectable, and paired very well with couscous (recipe coming soon). It was so delicious, I didn't have time to get a picture...maybe next time.
Roasted Chicken with Spiced-Yogurt Marinade
adapted from marthastewart.com (or July 2008 LIVING)
1 whole chicken cut into pieces or bone-in, skin-on pieces (equal to 5-6 lbs.)
Marinade
1 C plain yogurt
3 T fresh lemon juice
3 T extra virgin olive oil
1 small onion, chopped (1/2 C)
1/4 packed fresh mint leaves
4 garlic cloves, chopped
2 strips lemon zest (each 2 inches long...I used a carrot peeler for this)
1/2 t ground cumin
1/2 t hot paprika (I only had regular paprika)
1/2 t ground coriander
1/4 t ground cinnamon
1/4 t ground ginger
Blend all marinade ingredients in a blender or food processor until smooth. Immediately rub into the chicken pieces, using all of the marinade. Place chicken in marinating tub or ziploc bag and allow to marinate overnight. Do not discard any of the marinade.
Preheat oven to 350.
Place chicken in a shallow glass dish (or if you have a roasting pan, that is probably great too). Cover with foil.
Roast for about 1 hour and 30 minutes. During the last 15 minutes or so, turn the heat up to 450 to crisp the chicken a bit. Use an instant read thermometer to make sure the chicken is ready.
Allow 10 minutes for chicken to cool enough to carve.
Serve with Couscous.
Use marinade drippings as gravy on the chicken and couscous (don't let that yummy stuff go to waste, please!)
Tuesday, October 27, 2009
Macaroons--Daring Bakers Challenge October 2009
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
I think most people like cookies, right? But there is something a little more sophisticated about a macaroon, at least in my opinion. They seem to require a little more effort and sometimes a little more time. From my understanding, macaroons are supposed to be "flour-less" by nature, and so they are generally made with a nut meal or nut flour rather than wheat flour. Sometimes that involves grinding. (I have another macaroon recipe involving grinding the nuts that I will have to post sometime).
These macaroons have very few ingredients, but we were also required to make a filling. No complaints here. This was a great challenge that, though labor intensive, was not too time consuming or exhausting, nor did it leave my kitchen in shambles (actually, it was already in shambles to begin with, so the mess created didn't really detract from the one already existing).
I think most people like cookies, right? But there is something a little more sophisticated about a macaroon, at least in my opinion. They seem to require a little more effort and sometimes a little more time. From my understanding, macaroons are supposed to be "flour-less" by nature, and so they are generally made with a nut meal or nut flour rather than wheat flour. Sometimes that involves grinding. (I have another macaroon recipe involving grinding the nuts that I will have to post sometime).
These macaroons have very few ingredients, but we were also required to make a filling. No complaints here. This was a great challenge that, though labor intensive, was not too time consuming or exhausting, nor did it leave my kitchen in shambles (actually, it was already in shambles to begin with, so the mess created didn't really detract from the one already existing).
Equipment required:
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Oven
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)
Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)
Directions:
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper). (Sare's note: if you allow the batter to dry on the sheets for about 30 minutes, it creates a "foot" at the base of the cookie....looks really pretty, and unfortunately, I forgot to do that).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.
Yield: 10 dozen. Ami's note: My yield was much smaller than this. I produced about two dozen filled macaroons. Sare's note: I have absolutely no idea how many cookies this made because I kept eating them while waiting for the others that were baking.
Though they wouldn't win a beauty competition, I thought my cookies were pretty tasty
Sare's "Mocha-la-tella" Filling
I wanted to come up with a clever name. We don't drink coffee around here, and never have, but for some reason with this pregnancy I really enjoy that smell (even though non-pregnant Sare thinks it smells like dirt...maybe because the coffee grounds were put in the compost when I was growing up). So I found a "non-coffee" natural beverage that is similar, and very enjoyable when mixed with ovaltine and sugar, called Pero. I decided to use that as part of the filling. And Nutella...ahhhh nutella. I basically just used what I had.
3/4 Cup Nutella
2 TBSP Pero (or if you prefer, instant coffee granules)
4 TBSP milk
Mix until smooth. If slightly runny, allow to cool in the fridge. Spread a small amount in the middle a cookie within 1/2 cm of the edge, then sandwich with another cookie (the chocolate will go to the edge).
Sare's notes:
The original instructions to this challenge also mentioned avoiding too much food coloring if you choose to go that route. I didn't use any, but it said no more than 3 drops of color because it will add too much moisture.
I do not own a baking mat or cooling racks (ooooh nooooo!) but that did not seem to be my doom in that case. It all worked out, though I am sure it would have been that much better had I owned this equipment. The cookies were a little more challenging to remove from the baking sheets (even though I used non-stick spray, which may have been a no-no).
If you happen to turn off your oven on the final batch, and forget that there are cookies in there, for, oh, let's say about 20 minutes. Do not fear. Though they will be a slight bit on the crunchy side, they will still be tasty....so I hear.
Overall, I should probably try to do this again because my cookies came out flat, though still soft and enjoyable, and they didn't have "the foot" at the base of each one, like in the example. As mentioned above, I forgot to do the 30 minutes "drying time." So, I didn't dry my cookies, didn't have a silicone mat, or cooling racks. Someday...
Tuesday, October 13, 2009
POM Wonderful Review & Smoothie Recipe
Well folks, it has certainly been a while since I posted anything. But I am BACK! Morning sickness had subsided, then I got a cold. Thinking about food, let alone researching awesome recipes, wasn't on the top of my to-do list. But thankfully, food and I are friends once again, and I plan to start posting more. Thanks for sticking around.
Pomegranate is an amazing fruit. The health benefits are incredible. Did you know that pomegranates have super antioxidant powers? More specifically POM Wonderful juice exceeds all other juices (even blueberry, cranberry, and acai) for antioxidant potency. (see www.pomwonderful.com for more information). The research astounds me. All that talk about red wine helping your heart, well, guess what, POM is better! The research I received also mentioned improvement in prostate health. So get drinkin'!
This juice is similar, but definitely better, than natural cranberry juice. (FYI: most cranberry juices you see in stores are not all natural. I'm talking 100% juice without sweeteners or other juices added). I decided I wanted to integrate it in a recipe...sooooo, Smoothie time!
In Brazil, I'd have a smoothie, aka "vitamina," almost every day. Smoothies are a great way to mix a lot of different fruits (maybe some that are a little over-ripe), and get your vitamins. I even remember a friend throwing a peeled beet into one of our smoothies once (I still haven't tried that here yet, maybe someday. It definitely adds a beautiful color).
by Sare
8 oz. POM Wonderful 100% Pomegranate juice
1 1/2 C. frozen mango
1 C. vanilla yogurt (I recommend Trader Joe's. They don't use high fructose corn syrup)
Blend all ingredients in a blender until smooth. How simple is that? And it is a pretty color too.
For more awesome recipes using pomegranate, visit The POM recipes site. I am definitely going to be posting some of their recipes in the future. The pictures make me salivate.
Monday, August 31, 2009
Strawberry Tart with Coconut Crust
I think it is becoming a bad habit of mine to NOT plan desserts. I forget to buy ingredients, and I end up making something based solely on what we have in the fridge and cupboards. That has happened several times recently when we've had dinner with friends (either when we're having guests, or we are the guests). Luckily, I keep a well-stocked cupboard (sometimes).
I love strawberries, and I love coconut, so when I found this little recipe while flipping with fury through some cookbooks, I knew it would be perfect.
Strawberry Tart with Coconut Crust
inspired by Gold Medal Simple Spring Desserts, No. 36
Coconut Pastry (see below)
1 package (8 oz) cream cheese
3/4 C. marshmallow creme
3 1/2 C berries (I used strawberries, but you could also do an assortment)
Coconut Pastry
1 C. all-purpose flour
3/4 cup shredded coconut
6 T. butter, softened
2 T. sugar
1 egg yolk
Heat oven to 350. Blend all pastry ingredients together. Place pastry onto a pizza stone, and form into a circle about 11 inches in diameter. Press firmly and bake for 20-25 minutes or until golden. Allow to cool completely.
While pastry is cooling, wash and slice strawberries.
Mix together softened cream cheese and marshmallow creme until smooth. Spread over the crust, and top with the strawberries.
Sare's notes:
1. The original recipe called for an apricot preserve spread to top the whole thing, but I think it tasted just fine like this.
2. The recipe also used a variety of berries as well as kiwi fruit (really pretty), but, alas, I only had strawberries.
mmm strawberries.
I love strawberries, and I love coconut, so when I found this little recipe while flipping with fury through some cookbooks, I knew it would be perfect.
inspired by Gold Medal Simple Spring Desserts, No. 36
Coconut Pastry (see below)
1 package (8 oz) cream cheese
3/4 C. marshmallow creme
3 1/2 C berries (I used strawberries, but you could also do an assortment)
Coconut Pastry
1 C. all-purpose flour
3/4 cup shredded coconut
6 T. butter, softened
2 T. sugar
1 egg yolk
Heat oven to 350. Blend all pastry ingredients together. Place pastry onto a pizza stone, and form into a circle about 11 inches in diameter. Press firmly and bake for 20-25 minutes or until golden. Allow to cool completely.
While pastry is cooling, wash and slice strawberries.
Mix together softened cream cheese and marshmallow creme until smooth. Spread over the crust, and top with the strawberries.
Sare's notes:
1. The original recipe called for an apricot preserve spread to top the whole thing, but I think it tasted just fine like this.
2. The recipe also used a variety of berries as well as kiwi fruit (really pretty), but, alas, I only had strawberries.
mmm strawberries.
Saturday, August 29, 2009
Moroccan Chicken with Apricot Couscous
A little over a year ago, I was in a group with some friends from church we called "Dinners a la Carte." It was an awesome little group. If you are in to OAMC (Once A Month Cooking), that is basically what we did. We always had about 6 people, so really it wasn't a month's worth of dinners, but it was a good selection. I am going to be posting some of my favorite recipes from that group here. Unfortunately, there aren't any pictures yet, but trust me, these are totally worth trying.
OOoooooh. This is so delicious. I am still feeling the negative effects of being in the first trimester, but I am thinking about making this next week. The girl who shared this recipe with us found it in a Tyler Florence cookbook, but I don't know which one. I also don't know if the instructions are directly copied from the book, or her memory.
Moroccan chicken with Apricot Couscous
by Tyler Florence
Moroccan Spice Mix:
1 Cinnamon stick, chopped in pieces
8 whole cloves
1 tsp cayenne
2 tsp cumin seed
1 tsp fennel seed
1 tsp coriander seed
1 Tbsp sweet paprika
1 1/2 tsp kosher salt
1 tsp brown sugar
Chicken:
1 whole chicken
salt and pepper
1 lemon, halved
1/4 bunch cilantro
1 head garlic
3 Tbsp olive oil
Apricot Couscous:
1 C couscous
1 1/2 C warm water
10 dried apricots
1/4 C whole almonds
2 green onions, green parts only
2 handfuls fresh mint leaves
2 handfuls fresh cilantro leaves
1/2 lemon, juiced
2 Tbsp olive oil
salt and pepper
Prepare the Moroccan Spice Mix:
Combine the spices (minus the salt and brown sugar) to a dry skillet on low heat and toast just for a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together with the salt and brown sugar.
Preheat oven to 400 degrees.
Rinse chicken, and pat dry with paper towels. Massage the chicken with the spice rub, make sure you don't miss a spot. (Massage the spices in between the skin and the breast) Season the inside of the chicken generously with salt and pepper. Stuff lemon halves, cilantro and garlic (cut in half) in the cavity, and place chicken in a roasting pan. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have some time, let the chicken marinate for 30 mins to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant read thermometer into the thickest part of the thigh; if it reads 160 degrees, it's done. Allow the chicken to rest for 10 mins so the juices can settle back down into the meat.
To prepare the couscous:
Put the cous cous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10-15 mins then uncover and fluff with a fork. Chop mix in's and add to the cous cous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
Sare's notes:
1. I prepared my chicken in a crockpot from about noon until dinnertime. It was amazing! The flavors were through the chicken, not just on the surface. Ooooh, I can almost taste it now. I also did this a different time in a romertopf clay pot for about 2 hours in the oven (always remember to soak a clay cooker before each use). If you do the crock pot method, I don't think I tied the chicken legs together.
2. Don't skimp on the spice massage. Get it all over, you will be glad you did.
OOoooooh. This is so delicious. I am still feeling the negative effects of being in the first trimester, but I am thinking about making this next week. The girl who shared this recipe with us found it in a Tyler Florence cookbook, but I don't know which one. I also don't know if the instructions are directly copied from the book, or her memory.
Moroccan chicken with Apricot Couscous
by Tyler Florence
Moroccan Spice Mix:
1 Cinnamon stick, chopped in pieces
8 whole cloves
1 tsp cayenne
2 tsp cumin seed
1 tsp fennel seed
1 tsp coriander seed
1 Tbsp sweet paprika
1 1/2 tsp kosher salt
1 tsp brown sugar
Chicken:
1 whole chicken
salt and pepper
1 lemon, halved
1/4 bunch cilantro
1 head garlic
3 Tbsp olive oil
Apricot Couscous:
1 C couscous
1 1/2 C warm water
10 dried apricots
1/4 C whole almonds
2 green onions, green parts only
2 handfuls fresh mint leaves
2 handfuls fresh cilantro leaves
1/2 lemon, juiced
2 Tbsp olive oil
salt and pepper
Prepare the Moroccan Spice Mix:
Combine the spices (minus the salt and brown sugar) to a dry skillet on low heat and toast just for a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together with the salt and brown sugar.
Preheat oven to 400 degrees.
Rinse chicken, and pat dry with paper towels. Massage the chicken with the spice rub, make sure you don't miss a spot. (Massage the spices in between the skin and the breast) Season the inside of the chicken generously with salt and pepper. Stuff lemon halves, cilantro and garlic (cut in half) in the cavity, and place chicken in a roasting pan. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have some time, let the chicken marinate for 30 mins to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant read thermometer into the thickest part of the thigh; if it reads 160 degrees, it's done. Allow the chicken to rest for 10 mins so the juices can settle back down into the meat.
To prepare the couscous:
Put the cous cous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10-15 mins then uncover and fluff with a fork. Chop mix in's and add to the cous cous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
Sare's notes:
1. I prepared my chicken in a crockpot from about noon until dinnertime. It was amazing! The flavors were through the chicken, not just on the surface. Ooooh, I can almost taste it now. I also did this a different time in a romertopf clay pot for about 2 hours in the oven (always remember to soak a clay cooker before each use). If you do the crock pot method, I don't think I tied the chicken legs together.
2. Don't skimp on the spice massage. Get it all over, you will be glad you did.
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