AND NOW FOR SOMETHING COMPLETELY DIFFERENT….
Summer Fixings

CHICKEN COUS COUS AND APRICOT
1. /4 cup (50 mL) Vegetable oil 
2. 2 tsp (10 mL) Ground cumin 
3. 1 tsp (5 mL) Ground coriander 
4. 1/2 tsp (2 mL) Turmeric 
5. 1/2 tsp (2 mL) Salt 
6. 1/4 tsp (1 mL) Each cinnamon and pepper 
7. 4 Boneless skinless chicken breasts 
8. 1-1/2 cups (375 mL) Couscous 
9. 2/3 cup (150 mL) Dried apricots, cut in strips 
10. 1 tsp (5 mL) Grated orange rind 
11. 1/4 cup (50 mL) Orange juice 
12. 1/3 cup (75 mL) Slivered almonds, toasted 
13. 1/4 cup (50 mL) Chopped fresh parsley 
14. 4 Each wedges lemon and orange

Steps
1. In bowl, combine 2 tbsp (25 mL) of the oil, cumin, coriander, turmeric, half of the salt, the cinnamon and pepper; set aside 1 tbsp (15 mL) for couscous. Add chicken to remainder; toss to coat.
2. Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 12 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.)
3. Meanwhile, in large bowl, combine couscous and apricots; add 1-1/2 cups (375 mL) boiling water. Let stand for 5 minutes; fluff with fork.
4. Whisk together orange rind and juice, remaining oil and reserved spice mixture. Using fork, mix into couscous along with almonds, parsley and remaining salt. (Make-ahead: Cover and refrigerate for up to 2 days.)
5. Divide salad among plates. Slice chicken crosswise into 1/2-inch (1 cm) thick slices; place on salad. Serve with lemon and orange wedges.
6. Substitution: Use quartered dried dates or golden raisins instead of the apricots, and 4 salmon fillets (about 1-1/2 lb/750 g total) instead of the chicken breasts.

BARBECUE BUTTERFLY LAMB
1. 1/4 cup (50 mL) chopped fresh parsley 
2. 1 tsp (5 mL) grated lemon rind 
3. 1/4 cup (50 mL) lemon juice 
4. 3 tbsp (50 mL) olive oil 
5. 4 cloves garlic, minced 
6. 1 tbsp (15 mL) chopped fresh marjoram (or 1 tsp/5 mL dried) 
7. 2 tsp (10 mL) caraway seeds, crushed 
8. 1/4 tsp (1 mL) each salt and pepper 
9. 1 butterflied leg of lamb (about 2-1/2 lb/1.25 kg) 
10. 2 slices bacon, chopped

Steps
1. In large bowl, combine parsley, lemon rind and juice, oil, garlic, marjoram, caraway seeds, salt and pepper; set aside.
2. Trim fat from lamb. Cut slits all over lamb; insert bacon piece in each. Add to marinade, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Place lamb on greased grill over medium-high heat; close lid and cook, turning once, for 20 to 30 minutes or until meat thermometer registers 140°F (60°C) for rare or until desired doneness.
4. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with any accumulated juices.

BARBECUED SALMON AND SCALLOP KEBABS
1. tbsp olive oil 
2. 1 clove garlic, minced 
3. 1 tsp paprika 
4. 3/4 tsp pepper (approx) 
5. 1/2 tsp dry mustard 
6. 1/2 tsp dried oregano 
7. 1/2 tsp chili powder 
8. 1/4 tsp salt 
9. Pinch cayenne pepper 
10. 1 lb salmon fillet, skinned 
11. 1 lb sea scallops

Steps
1. In bowl, stir together oil, garlic, paprika, 3/4 tsp pepper, mustard, oregano, chili powder, 1/4 tsp salt and cayenne pepper.
2. Cut salmon into 1-1/2 -inch (4 cm) chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.
3. Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

GRILLED CHICKEN POTATO SALAD
1. -1/2 lb (750 g) small new potatoes (16), scrubbed and halved 
2. 1/2 cup (125 mL) corn kernels 
3. 1 sweet red pepper, diced 
4. 2 green onions, sliced 
5. 2 tbsp (25 mL) red wine vinegar or balsamic vinegar 
6. 2 tbsp (25 mL) olive oil 
7. 1/2 tsp (2 mL) each salt and pepper 
8. 1 tbsp (15 mL) chopped fresh dill 
9. 1/2 cup (125 mL) prepared barbecue sauce 
10. 4 boneless skinless chicken breasts

Steps
1. In large saucepan of boiling salted water, cook potatoes, covered, just until tender, about 15 minutes; drain and let cool slightly.
2. In large bowl, combine corn, red pepper, onions, vinegar, oil, salt and pepper. Add potatoes and dill; toss well.
3. Meanwhile, spread barbecue sauce all over chicken. Place on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 12 minutes. Cut diagonally into thick slices; serve on potato salad.