Grilled Chicken and Couscous Salad with Moroccan Spices - Adapted from Saveur and Epicurious

We are fans of Middle-eastern spice com-binations as a result of Dee's trip to Morocco with Operation Smile. These are the latest. For the chicken: Prepare a compound butter by mixing 1/4C dices shallots, 1 clove minced garlic, 2T freshly chopped cilantro, 2T freshly chopped parsley, 2t sweet paprika, pinch of hot paprika, 2t ground cumin, and salt and pepper to taste with 1 stick of softened butter. Carefully seperate the skin of 1/2 chicken from the meat and push the butter between the skin and meat. We grill the chicken on a slow fire on the Weber for about 2 hrs.

For the couscous salad: To 2C of chicken stock add, 2 cloves minced garlic, 1t ground tumeric, 1/2t ground cinnamon, 1/4t ground cumin and salt and pepper to taste. Bring the mix to a simmer and add 1C couscous. Cover and set aside. When the liquid has been absorbed add 1 diced cucumber, 1C trimmed and blanced green beans, 1/2C raisins and 1/4C fresh lemon juice. Toss together until well mixed. Chill the salad until the chicken is done. We served the chicken and couscous with simple sliced tomatoes and onions garnished with some fresh basil.