Couscous stuffed Chicken Cushion with Roasted Vegetables and Avocado Cherry Salad
Here we are, at the end of our menu and nearing the actual holiday. And all I have to say is it’s not even about the food. Shavuot is the time we prepared ourselves and received the Torah, our lifeline. That’s the goal, that even as we putter around the kitchen making cheesecakes and gnocchis and festive meats and chickens, we’re connected to the essence of the day. We connect to HaShem through the mundane, by uplifting the physical. And most of all let’s aim to change ourselves, to be better and try just a little bit more. I wish you a beautiful chag filled with joy and family time. And of course, good food.
Couscous stuffed Whole Chicken Cushion with Sweet Potato Wedges
If you can’t get a whole chicken deboned then skip that part and stuff the couscous right into the bird’s cavity. You can technically debone it yourself like I did. I followed a tutorial online but instead of the 6 minutes it took the teacher, it took me 28 minutes. Not a task I’m signing up for again so easily. But it does make for the cutest chicken I’ve served and though only visually, does make it fun and festive. But really, stuff the couscous into the whole bird and you’re good to go. The couscous is there to add a nice contrast in texture and flavor the meat from inside. It’s not a complete side dish, so you may want to double up on the couscous and use it as a side dish as well.
ingredients
stuffing,
1 cup cooked couscous
½ bunch parsley, chopped
1 clove garlic, minced
1 tsp olive oil
¼ tsp sea salt
¼ tsp black pepper
1 whole chicken, completely deboned
½ tsp sea salt
Cracked black pepper
1 tsp olive oil
3-4 twigs fresh thyme
2 sweet potatoes, peeled and cut into wedges
directions
Preheat the oven to 375F.
Make the stuffing by combining the ingredients in a small bowl, mix and set side. Place the deboned chicken skin side down and sprinkle ¼ teaspoon salt and cracked black pepper on the meat. Spoon a generous amount of couscous onto the center of the bird. Gently fold the sides over and wrap into a tight ball. Carefully flip and secure with kitchen twine. I did 6 different knots for a pumpkin look. Place in a baking pan and scatter the sweet potatoes around the chicken. Season the chicken and potatoes with salt, pepper, thyme and olive oil. Cover and bake for 1 hour. Raise the temperature to 425F, uncover, and bake an additional 45 minutes or until the skin is deeply golden.
Roasted Za’atar Cauliflower
These simple florets when properly roasted literally fly off the baking sheet. The seasoning is simple yet packs flavor.
ingredients
1 24oz. Bag frozen cauliflower florets
1 tbsp olive oil
¾ tsp sea salt
¾ tsp za’atar
¼ tsp black pepper
directions
Preheat the oven to 425F.
On a baking sheet, mix the cauliflower, oil, salt, za’atar, and pepper. Roast for 25 minutes, until deeply browned.
Avocado Cherry Arugula Salad
I love adding fruit in salad, especially the bounty of the season. Cherries are popping up and their bright red flesh is cheerful and juicy. A nice contrast to the creamy avocado and spicy arugula. I kept the dressing simple but you may want to double up on it because it is so good.
ingredients
for the dressing,
2 tbsps olive oil
3 tbsps balsamic vinegar
3 tbsps maple syrup
1 tbsp mayonnaise
Salt and pepper, to taste
4-6 cups arugula lettuce
½ avocado, sliced
½ cup cherries, pitted and sliced
1 shallot, sliced
directions
In a jar, combine the dressing ingredients, cover and shake until emulsified. In a medium bowl, combine the arugula, avocado, cherries and shallot slices. Drizzle the dressing and gently toss. Serve.