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2 cups couscous, cooked
2 tablespoons chopped fresh parsley
1½ cups crumbled feta, divided
Line the Cuisinart
™
Brick Oven’s baking tray
with foil.
Cut one of the peppers into 1-inch strips.
Toss pepper strips, eggplant, tomatoes,
garlic in a mixing bowl with salt, pepper,
and olive oil. Arrange vegetables in one
layer on the prepared baking tray. Place in
oven on a rack in position A and turn on
the broil function to roast vegetables for
about 40 minutes, tossing a few times, or
until vegetables are soft and the skin on the
peppers begins to peel off. Remove from
oven and reserve in a medium-sized bowl.
While the vegetables are roasting, cut the
tops off of the remaining peppers, and
clean out the seeds. Trim the bottom of
the peppers if necessary, so that each one
stands evenly on a plate. Place peppers lying
down on the baking sheet. Once roasted
vegetables are finished, broil peppers in brick
oven for about 10 to 15 minutes, until slightly
blackened but not too soft.
While the peppers are roasting, toss the
reserved vegetables with the basil, couscous,
and 1 cup of feta.
Remove peppers from oven and evenly
divide the couscous/vegetable mixture
among the peppers. Top each stuffed pepper
with 2 tablespoons of feta. Return to brick
oven and broil for 10 minutes, or until feta
has browned slightly.
Serve immediately.
Nutritional information per serving:
Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat
25g • sat. fat 14g • chol. 76mg
• sod. 1548mg • calc. 459mg • fiber 5g
Herb Roasted Chicken
Serves 4 to 6
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon fresh chopped rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black
pepper
1 lemon, cut in half
1 4 to 4½ pound chicken, rinsed and
patted dry
2 cloves garlic, smashed
Make a paste with the olive oil, dried and
fresh herbs, salt, and pepper by mixing
ingredients together in a small bowl.
Squeeze lemon all over outside and inside
chicken. Stuff the chicken with the lemon
halves and garlic cloves. Rub the herb paste
all over the skin of the chicken.
Preheat Cuisinart
®
Brick Oven to 375˚ on
convection bake or bake setting with a rack
in position A.
Place prepared chicken on baking sheet lined
with parchment paper. Roast for 1 hour 15
minutes to 1 hour 25 minutes in preheated
oven, until the juices run clear when the thigh
is pierced.
Nutritional information per serving
(based on 6 servings):
Calories 232 • (61% from fat) • Carb. 3g • pro. 31g •
fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg
• calc. 42mg • fiber 0g
Hoisin Glazed
Cornish Hens
This marinade is very versatile. Try it brushed
on salmon or chicken pieces and simply
roast in the oven.
Makes 2-4 servings
Glaze:
½ cup hoisin sauce
2 tablespoon honey
2 tablespoon soy sauce
1 tablespoon fresh ginger, finely
chopped
2 cloves fresh garlic, finely chopped
2 cornish game hens, 1- 1¼ pounds
each, rinsed and patted dry
In a mixing bowl stir together, the hoisin,
honey, soy, ginger, and garlic.
Place the hens in a sealable plastic
bag. Pour the marinade into the bag
and refrigerate for at least an hour up to
overnight.
Preheat brick oven to 400°F on the
convection bake or bake setting with a rack
in position A.