Moroccan Chicken with Couscous Salad and Roasted Onion

This is a Moroccan "style" chicken recipe adapted from many. It could be used with a whole chicken or with parts as we did. Start by making a compound butter: 1/4C softened butter mixed with 1 clove finly minced garlic, 3 chopped scallions, 2T chopped fresh mint, 2T chopped fresh parsley, 1t salt, 1 1/2t sweet paprika, 1 1/2t ground cumin and cayenne pepper to taste. Blend the mixture well and then use 1/2 of it to coat the chicken about 2 hrs before you are ready to cook. The couscous salad is simple and tasty. Mix about 5 oz. couscous right out of the box, 1C chopped cucumber, 1C chopped tomatoes, 1/4C chopped parsley and 1 1/2C tomato juice. Mix will and chill for a couple hours to allow the juice to be absorbed. The onion was not pealed but wrapped in foil along with some sprigs of oregano and a pad of butter. We tossed it right on the coals of a charcoal fire and roasted it for about 45 min, turning it every 15 min. The skin comes out pretty well charred but the meat is soft and delicious.

Broccoli - Cauliflower Salad - Adapted from cooks.com

This post is primarily for this summery salad we found. Start by cleaning 2C each of raw broccoli and cauliflower. Add 1/2C thinly sliced carrots, 1/2C diced onion and crumbled bacon. (optional) The dressing is made by mixing equal parts of Italian dressing and sour cream and 1 clove minced garlic, salt and pepper to taste. Chill and serve as a side at you picnic. That is bbq chicken and potato salad on the plate.