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Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but […]

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A dish of Merguez sausages and couscous from Marseilles. Like a Pot au Feu with flavours of the Maghreb. So delicious! Wine Suggestion: French meets the Mediterranean, meets the Middle East – the Massaya le Colombier is a Cinsault, Grenache, Syrah and Tempranillo blend. Made in stainless steel to preserve the fruit we love to chill […]

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Mograbiah is a large variety of couscous that we were unable to find for this recipe but Italian fregola worked well. We also started this too late to make our own labneh but a soft goat’s cheese log rolled in dried mint and black pepper made a good substitute. We hope the guys at Ottolenghi […]

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Plain buttered couscous is perfect with tagine and middle eastern stews. Occasionally though it’s nice to add a few extras to make it taste a bit special. Golden Couscous – serves 3 to 4 as a side (easy to double) 25g butter 1 onion, finely chopped ½ tsp ground turmeric 150g couscous 2 tbsp olive […]

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Really summery, colourful, and quick to throw together. Wine Suggestion: the vibrancy of flavours demanded an equally vivacious wine; we chose the Kilikanoon Morts’ Block Riesling from the Clare Valley in Australia. It was dry and driven by a limey, textured presence that sang alongside this dish. Warm Couscous Salad with Halloumi, Courgette, Chickpeas & Tomatoes […]

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This is an old favourite that we make every summer. The chopped up mushrooms give it a fantastic earthy flavour and it works really well with barbecues and on picnics. Tasty Couscous Salad – serves 4 200g couscous 400ml boiling vegetable stock (we still use Swiss Marigold Bouillon Powder) 250g cherry tomatoes, halved 175g chestnut […]

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This makes such a lovely weekend dish and looks really attractive served on a large platter in the middle of the table. It requires a few hours in the oven but is hardly any work at all and uses just a few ingredients. Wine Suggestion: this dish cries out for a Moorish influenced wine and nothing quite achieves […]

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We cooked this dish while camping in France and it was a great side dish for all sorts of barbecued meat. It’s also a great idea for using up leftover sun-dried tomatoes which can easily get forgotten in the back of our fridge. Tomato & Feta Couscous Salad – serves 4 200g couscous 250g piece of feta cheese 2 tbsp […]

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One of those dishes that was even better than expected.We served this with lamb chops with seven spices but it would make a nice mezze dish or a side for any grilled fish or meat. Giant Couscous & Chickpea Salad – to serve between 4 & 6 12 cherry tomatoes, halved 3 tbsp olive oil 500ml […]

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We’re always looking for easy things to take to work for lunch. This can be made with almost anything you have left in the fridge but we make it most often when we’ve only used half a pack of feta cheese for another recipe. The more herbs you add the better so its great for […]

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There’s hardly any couscous used here but it still manages to transform this into a really wholesome soup. Spiced tomato and couscous soup – to serve 4 olive oil 1 large onion, chopped 2 diced carrots 3 stalks celery, diced 2-3 tbsp harissa paste (depending how spicy you like it) 1 tsp ground cumin 1 […]

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Delicious and speedy after-work dinner. Moroccan Chicken Wings with Herby Couscous – to serve 4 1kg chicken wings 3 tbsp maple syrup 1 tsp harissa paste, plus extra to serve 1 tsp cumin seeds, lightly crushed 1 medium orange, zested and juiced (you need about 6 tbsp) 1 lemon, zested and juiced 150g couscous large […]

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Another fantastic vegetarian recipe by Yotam Ottolenghi with fabulous flavours and interesting textures. This was so good we made it twice in one week. The ultimate winter couscous – to serve 4 2 medium carrots, peeled and cut into 2 cm chunks 2 medium parsnips, peeled and cut into 2cm chunks 8 shallots, peeled 2 […]

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A dish that is super-healthy and easy to cook makes this a great weeknight dinner and lunch (if you make too much the night before). It’s a tiny bit dry on it’s own even with the juicy orange in the couscous so we recommend you serve some Tzatziki on the side – even though that’s […]

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We got some cheap lamb chops at the weekend and so looked for something fresh to accompany them. This looked good and went really well with the chops, which we barbecued. Dress the couscous when it is still warm to get the flavour in. Herby couscous with citrus & pomegranate dressing – to serve 4 […]

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This is a good everyday recipe and a really nice way to cook boring old skinless boneless chicken breasts.  We’re hoping the leftovers will make nice lunch boxes for tomorrow too. Chicken with lemon and courgette couscous – to serve 4 200g couscous 400ml chicken stock 2 tbsp olive oil 4 courgettes, grated 2 lemons, […]

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We were up in Belfast for the weekend which always means over-indulgence and I then flew to Birmingham for a conference and ate very boring and fatty food – what a waste! This was a much needed healthy dinner and yet again I had succumbed to M&S reduced tuna steaks (I just can’t help myself […]

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Well not actually boneless… just more boneless than the usual grizzly little things that you need a bath after eating 🙂 The cool thing is you can pick them up like a drumstick and suck the meat of the remaining bone without getting all sticky. Takes hours and hours and hours to perfect the technique […]

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We loved this spiced side of salmon from Sabrina Ghayour’s book Sirocco and its a great dish to feed a crowd. The mixture of lemon,  turmeric and black pepper smells almost medicinal in the oven but the served up on the plates the aromas and flavours are really good. Serve with a green salad or […]

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We tend to avoid hot dishes like this in the summer time which is a bit silly really as they eat tagine all year round in Morocco which is usually hotter than Dublin whatever the time of year. Marinate the lamb up to 48 hours in advance, if you can, to maximise the flavour. Serve […]

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