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try salad as a beginner….healthy and light. for a meal, Im not sure but salad makes a nice start and for dessert you can try light ice cream.:)

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Maybe even if it;s a spanish theme carrots and dip are always great!!!!!

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Moroccan Turkey with Cranberry Couscous

Turkey:
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (1 1/4-pound) skinless, boneless turkey ****** halves
Cooking spray

Couscous:
1 cup fresh orange juice
1 cup dried cranberries
1 tablespoon olive oil
8 garlic cloves, sliced
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1 cup water
2 teaspoons curry powder
1 teaspoon salt
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
2 cups uncooked couscous
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
4 teaspoons grated lemon rind
1/3 cup chopped peeled lemon sections

Preparation
Preheat oven to 400°.
To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a ******. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.

To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.

Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.

Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey ****** into 1/2-inch-thick slices. Serve turkey with couscous.

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pumpkin pie for dessert!

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Going for a mediterranean theme will give you lots of healthy options….lamb kebabs w/ veggies, stuffed grape leaves, etc.

Make sure you have some tzatziki and hummus on hand with pita wedges or some marinated cheese – oh, now I want to come to your house! ;0)

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Go get a rachael ray book for entertaining… can’t be easier than that…

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The only thing about a kabob is – you’ll have to be working at the last minute when you want to talk to your guests. Why not make a ‘stew’ that can be mostly done the night before – let the flavors settle, reheat and finish it with the final ‘fresh’ ingredients and herbs right before the party? It could make your evening less stressful…..

You could buy a selection of mid-Eastern starters (e.g. hummus, babaganoush, spicy olives, vegetarian stuffed grape leaves, warm pita bread) and then make a Chicken Tagine/Couscous.

Here’s a relatively good for you recipe – yes, I took some shortcuts on basics but the recipe is good enough to stand it, as long as you buy reasonable brands.

Here’s a recipe for 6-8 people:
1. Buy a 2 1/2-3 lb container of chicken pieces.
2. Slice two large onions (can be done the night before)
3. 4-6 cloves ‘worth’ of pressed garlic (can use jarred or tube)
4. 2 carrots, sliced
5. 2 turnips, peeled and sliced
6. 2 celery stalks, sliced
7. 1 tsp of ground cumin
8. 1/2 tsp each of ground turmeric and ginger
9. 1 bay leaf
10. 2 1/2 cups de-fatted chicken stock (can buy or you can make it the weekend before and freeze it)
11. 1 tsp paprika
12. 1 cup cooked ***** peas (can buy canned – drain and rinse).
13. 1/4 tsp saffron –
14. 2 small zucchini, sliced
15. 3-4 TBSP lemon juice
16. Ground black pepper and cayenne (or harissa)
17. 1/4 cup chopped cilantro
18. 2 TBSP chopped fresh parsley
19. Multiple boxes of Near East couscous grain.

The night before the party – remove the skin from the chicken. Saute the onions and garlic over medium heat in minimum olive oil. As you know, once you get them started you could substitute some broth, but I like the oil better. Once the onions are tender, add the carrots, turnips and celery and saute another couple of minutes. Add the chicken. I like to brown it a little but you have to time it so that nothing else overcooks. Saute it a few minutes, then add the cumin, ginger, turmeric, bay leaf, white win, chicken stock and salt to taste. Stir together and bring it to a simmer.
Simmer gently for 45 minutes until the chicken is almost falling off the bones. Since it’s a stew, you can actually take it to this point the night before the party. Cool and refrigerate.

As an alternative – if you DON’T want to do it the night before, use de-boned chicken. It won’t be quite as flavorful but it will cook a lot faster, and with this being a braise, you don’t have to worry about it getting tough…..

The night of the party – reheat the Tagine starter. Add the paprika, chick-peas, saffron, zucchini and lemon juice, simmer 15 minutes until the zucchini is tender but still bright green. Season with salt, pepper and cayenne. If you can find jarred harissa (e.g. they have it and preserved lemon at Williams Sonoma), leave out the cayenne and let your guests each add the harissa themselves at the table.

The fast Near East couscous cooks in the microwave (yes, as a culinary school grad, I realize you may be gasping in horror at this point – if so, you can do it in a saucepan on the stove – but if you micro it, you don’t have to watch the stove.

You can either serve the Tagine and Couscous separately – and let the guests construct their own, or, you can lay the couscous in the bottom of a large glass see-through casserole dish and lay the saucy Tagine on top.

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Two words, Pez!