beef short ribs.
Place chicken, breast side up, on oiled grates over unlit side of grill.Grill, covered, over indirect heat until chicken is well browned and an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 20 minutes per side.
Transfer chicken to a carving board, and let rest 15 minutes before carving..Originally appeared: May 2018.MAKES ABOUT 3 1/4 CUPS UNCOOKED FINE COUSCOUS.coarse semolina (available at Middle Eastern groceries).
Oil or butter for greasing the inside of the colander.Spread coarse semolina on a large round tray.
Sprinkle a few tablespoons of salted cold water over the coarse semolina and, at the same time, rotate the palm and fingers of one hand in wide circles (in one direction only) to create tiny spheres.. After two or three rotations, begin to sprinkle the semolina flour and about 1/4 cup cold water alternately on the spheres while continuing to rotate.
As the spheres absorb the flour and water they will turn into tiny couscous "beads" more or less the same size..Using a slotted spoon, transfer the vegetables to a deep serving platter; cover.
Boil the liquid until reduced to 3 1/2 cups.Stir the cornstarch slurry and whisk it into the simmering liquid until thickened..
Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top..Rice or udon noodles..