Stuffing:
1 1/2c. low sodium chicken broth
3 tsp olive oil
1c. couscous
1 med sweet red pepper, cored & diced
1 med. yellow onion, finely chopped
2 cloves garlic, minced
1/4 tsp salt
1/2 tsp pepper
1/4c. snipped fresh chives, minced basil or parsley
3TB grated Parmesan
1 small roasting chicken (3lbs)

IN a small saucepan, combine broth and 1tsp oil. Bring to a boil over moderate high heat and stir in couscous. Remove from heat and let stand covered 10 minutes.

HEAT remaining 2 tsp of oil in skillet over moderate heat. Add next 5 ingredients, cook 5 minutes or until soft. Transfer the mixture to large bowl, add couscous, chives, cheese and mix.

HEAT oven to 350* Spoon 1cup into cavity of chicken (which has been rinsed with cold water and patted dry). Put remaining stuffing in lightly greased gratin dish, cover with foil.

ROAST chicken, basting every 15 minutes, for 1-1 1/4 hr or until juices run clear when thigh is pricked.

Bake stuffing last 30 minutes

12g. fat
493 calories