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Preheat the oven to 450F. Spray the inside and lid of a cast-iron Dutch oven with olive or canola oil. Pour the couscous into the pot. Add 1/2 cup water and stir to make an even layer of the grains. Arrange the chicken on top of the couscous and season lightly with pepper. Add the bell pepper, tomatoes, and olives in separate layers, and again season lightly with pepper. Layer the avocado on top of everything. In a small bowl, combine the onion, celery salt, marjoram, basil, sherry, and lemon juice and distribute over the ingredients in the pot. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. Calories: 566 Protein: 36g Carbohydrates: 54g Fat: 24g Cholesterol: 75mg Sodium: 1015mg Fiber: 11g
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
California-Mediterranean technique — the legendary roast chicken
LA's pizza queen — dough technique, creative toppings, antipasti
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