Yes, I’m terrible at this food photography thing, but the roast chicken just came out too nice not to try.
But I’m really here today to talk stuffing. Three Thanksgivings ago I stumbled on the greatest stuffing recipe of all time. It was so good I’ve never been allowed to try anything else.
But I branched out on Thursday and stuffed the chicken with something completely different – couscous with oregano and feta. And because I’d slathered the chicken with a bunch of garlic and the juice of two lemons, the stuffing was also nice and lemon garlicky.
The stuffing was a breeze to throw together: I combined 150 grams of couscous with 1 tablespoon olive oil, a few stalks worth of oregano, roughly smashed/chopped, 150 grams of feta, crumbled, 2 roasted peppers chopped and a wine glass worth of warm water. Mix it all up and stuff it in the chicken, plugging up each opening of the bird with a juiced half a lemon.
I was a bit worried the couscous would turn to mush, but I think only using a bit of warm water allowed it to keep its shape.
Simple and delicious, despite the complete absence of pork products.