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Posts Tagged ‘Couscous’

Pork Shoulder in Tomato & Sherry Sauce with Lemony Couscous

Posted in Food, Pork, Spanish, tagged , , , , , , , , , , , , , on 22 May 2023| Leave a Comment »

This is an Iberico pork dish inspired by José Pizarro. We did not have any Iberico and substituted Tamworth free-range pork from our butchers instead. This is not quite the same but the dish was still lovely, but of course use Iberico if you can find it.

Wine Suggestion: A dish that begs for a Spanish Garnacha.

Pork shoulder in tomato & sherry sauce with lemony couscous – serves 6

  • 2 tbsp olive oil
  • 1.5kg shoulder of pork (or Iberico pork), cut into 5cm chunks
  • 2 red onions, finely sliced
  • 3 cloves of garlic, finely sliced
  • 2 tsp coriander seeds, lightly crushed
  • 1 tbsp tomato purée
  • 150ml oloroso sherry
  • 1 x 400g tin chopped tomatoes
  • 400ml chicken stock

FOR THE COUSCOUS:

  • 1 red onion, finely sliced
  • juice of 1 lemon
  • 250g couscous
  • 3 tbsp extra virgin olive oil
  • 450ml chicken stock
  • a large handful of flat-leaf parsley, chopped, plus extra to serve
  • 2 preserved lemons, skin finely sliced and pulp discarded
  • ½ cucumber, peeled, deseeded and finely diced
  • 30g toasted flaked almonds

Heat the oven to 160C/140C fan/gas 3.

Season the pork with salt and pepper, then heat the olive oil in a large casserole and fry the pork in batches until well browned on all sides.

Reduce the heat to medium-low, then add the onions to the dish and fry gently for 10 minutes, then add the garlic and coriander seeds and fry for another 5 minutes.

Add the tomato purée and sherry and bubble for 1 minute, then return the pork to the pan and add the tomatoes and stock. Season and bring to a simmer, then cover and transfer to the oven. Cook for 2½-3 hours or until the meat is really tender.

Meanwhile, prepare the couscous. Put the onion into a heatproof bowl, then pour over boiling water from the kettle and leave to sit for 30 seconds. Drain and cool under running water. Tip the onion back into the bowl and squeeze over the lemon juice and season with salt. Set aside.

Put the couscous into a flat dish and stir in the olive oil and a good pinch of salt, then pour over the chicken stock. Stir and cover with clingfilm, then leave to steam for 10 minutes. Remove the cover and fluff the couscous up with a fork. Add the rest of the ingredients and stir to combine.

Serve the pork with the couscous, the pickled onion and its juices, and some extra parsley.

(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant, 2022.)

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Lamb and Chickpea Tagine

Posted in Food, Lamb, tagged , , , , , , , , on 6 May 2023| Leave a Comment »

This is delicious and you can prep it all in advance. If you like you can cook for the initial 1 hour and 15 minutes earlier in the day, then bring back to a simmer before adding the chickpeas and dates and putting back into the oven for the final 40 minutes.

Wine Suggestion: We think juicy, but elegant Shiraz from the Clare Valley is hard to beat with lamb and warm spices so we opened Killikanoon’s Killerman’s Run Shiraz and enjoyed the delightful plum and sloe flavours with the elegant spicy tannins adding their own to the dish.

Lamb and chickpea tagine – serves 6

  • 1 tbsp olive oil
  • 750g lamb neck, cut into chunks and seasoned well
  • 4 carrots, peeled and cut into chunky pieces
  • 1 red onion, cut into wedges
  • 400ml chicken stock, plus extra to make the couscous
  • 400g tin cherry tomatoes
  • 1 cinnamon stick
  • 8 medjool dates, pitted and halved
  • 660g jar chickpeas, drained and rinsed
  • 300g couscous
  • 50g butter, diced
  • a large bunch of coriander, leaves picked and stems reserved for the spice paste

FOR THE SPICE PASTE:

  • 1 small red onion, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • a walnut-sized piece of ginger, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 4 cloves, ground
  • 4 allspice berries, ground
  • 2 tsp mild chilli powder
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • a large bunch of coriander stalks, reserve the leaves to add at the end

Heat the oven to 190C/fan 170C/gas 5.

Put all of ingredients for the spice paste into a small food processor and whizz to a paste.

Heat the olive oil in a large, heavy casserole and brown the lamb in batches until well browned all over. Remove with a slotted spoon and set aside.

Add the spice paste to the casserole and cook for a few minutes, until fragrant. Add the carrots, red onion, chicken stock, tinned tomatoes and cinnamon stick. Then stir in the browned lamb. Bring to a simmer, then cover with a lid and cook in the oven for 1 hour 15 minutes.

Stir in the dates and chickpeas and return to the oven for a further 40 minutes.

To make the couscous, put the couscous into a heatproof bowl and add the diced butter and some seasoning. Add enough just-boiled stock to cover, then cover the bowl with a plate or cling film and leave to steam for about 10 minutes. Fork through to separate the grains then stir some chopped coriander leaves. Scatter the rest of the chopped coriander leaves over the lamb and chickpeas before serving.

(Original recipe by Janine Ratcliffe, in Olive Magazine, January 2020.)

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Couscous & Chickpeas in Ras el Hanut Spice

Posted in Food, Vegan, Vegetarian, tagged , , , , , , , , , , , , , on 14 April 2021| 2 Comments »

We served this as a side with a barbecue but it would also make a nice dinner for 2.

Couscous & chickpeas in ras el hanut spice – serves 4 as a side or 2 as a main

  • ½ a small onion, finely chopped
  • 3 cloves of garlic, finely sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp ras el hanut spice mix
  • 100g cooked chickpeas (from a tin)
  • 1 tomato, diced
  • 60g couscous
  • 180ml boiling water
  • 15-20g coriander, chopped

Heat the oil in a pan, then fry the onion and garlic over a medium heat until softened and starting to colour. Add the salt and ras el hanut and mix for about 20 seconds. Add the chickpeas and diced tomato and cook for another minute. Stir in the couscous and boiling water, bring to the boil, then turn off the heat and cover.

Leave the couscous aside for 10 minutes to absorb the liquid, then remove the lid and use a fork to separate the grains and mix in the chopped coriander. Serve warm or at room temperature.

(Original recipe from Honey & Co. Food from the Middle East, Saltyard Books, 2014.)

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Sicilian Couscous Salad

Posted in Food, tagged , , , , , , , , , , , , on 3 March 2021| 2 Comments »

This couscous salad with fennel and tuna is perfect for lunch at the weekend. It’s very simple but the flavours all come together brilliantly. Do buy top quality tuna in oil – we used our local Shines Wild Irish Tuna in Olive Oil.

Wine Suggestion: not having a Sicilian wine to hand we still kept it Italian and opened Patrizia Felluga’s Zuani Vigne Collio Bianco. A multivarietal blend typical of the region this is precise, broad and complex while retaining good vibrancy.

Sicilian couscous salad – serves 3

  • 150g couscous
  • 1 tsp vegetable bouillon powder made up with 200ml of boiling water
  • 30ml best extra virgin olive oil, plus extra to serve
  • 10g flaked almonds
  • 9 caper berries
  • half a fennel bulb, finely sliced, a mandoline works best for this if you have one
  • 185g jar of tuna in olive oil
  • a handful of rocket
  • juice of ½ a lemon

Put the couscous into a large bowl, pour over the hot stock, cover tightly with cling film and leave aside for 10 minutes.

Remove the cling film and fluff the couscous with a fork to separate the grains. Drizzle with 10ml of olive oil, then stir in the flaked almonds, caper berries and fennel and toss well.

Add the tuna, breaking it into chunks with a fork and mixing through.

Finally add the rocket, squeeze in the lemon juice, the rest of the olive oil and season with sea salt and black pepper. Toss again and transfer to a platter to serve.

(Original recipe from A Table for Friends by Skye McAlpine, Bloomsbury Publishing, 2020.)

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Tomato, Date & Chickpea Tagine

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 1 November 2020| Leave a Comment »

We made this by accident having planned to do a different tagine from a magazine, only to realised that it required a slow-cooker, so this was a last-minute substitute. It is really and truly delicious, so you must try making this dish at some stage. You can serve with plain couscous but it’s particularly good with this. If chickpeas don’t float your boat as a main course for Sunday lunch both dishes would be excellent with some roast lamb. 

Wine Suggestion: this is great with a juicy, brambly Grenache, or a blend with this in it. We had the joyful Les Dissidents “le Paria” made by Domaine Ventenac from 100% Grenache and made without sulphur; fresh, juicy and minerally.

Tomato, date & chickpea tagine – serves 4

  • 2 tbsp olive olive oil or unsalted butter
  • 1 large onion, finely chopped
  • 1 x 400g tin plum tomatoes
  • 120g pitted dates, halved
  • 4 cloves of garlic, finely chopped
  • a small bunch of coriander, leaves roughly chopped and stalks reserved
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon or 1 cinnamon stick
  • 2 strips of lemon zest and the juice of ½ a lemon
  • 2 x 400g tins of chickpeas, drained and rinsed

FOR THE SEASONED YOGHURT

  • 200g natural yoghurt
  • juice of ½ a lemon

Heat the oil or butter in a frying pan over a medium heat, then add the onion and fry for 8-10 minutes, until soft. 

Whizz half the tomatoes with half of the dates, then add the rest of the tomatoes to the mixture and set aside. 

Add the garlic, coriander stalks and all of the spices to the cooked onions, stir and cook for 1 minute. Add the tomato mixture, the lemon zest and 100ml of water, season well with salt and pepper, then cook for 10 minutes or until rich and thickened. 

Meanwhile, make the seasoned yoghurt. Mix the yoghurt with the lemon juice and a good pinch of salt in a bowl, then set aside. 

Stir the chickpeas and the rest of the dates into the tomato mixture and cook for 5 minutes to heat through. Add the lemon juice and check the seasoning. Discard the pieces of lemon zest, then remove the dish from the heat. 

Stir in the coriander leaves and serve with some seasoned yoghurt and golden couscous. 

(Original recipe from New Kitchen Basics by Claire Thompson, Quadrille, 2019.)

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Couscous with Courgette, Fried Onions & Herbs

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , , on 20 June 2020| Leave a Comment »

Couscous with Courgette, Fried Onions & Herbs

It’s courgettes with everything in our house this week, not that we’re complaining! We had this couscous as a side for a barbecue and the leftovers were great for lunches. Also a good recipe for using up any herbs you have, you don’t have to stick to combination suggested, one or two would be fine.

Couscous with courgette, fried onions & herbs – serves 6

  • 2 onions, sliced
  • 2 tbsp olive oil
  • 2 courgettes, grated
  • 300g couscous
  • 400g tin chickpeas, drained
  • 600ml vegetable or chicken stock
  • juice 2 lemons
  • 6 spring onions, sliced
  • small bunch mint
  • small bunch coriander
  • small bunch dill
  • handful rocket, chopped

Heat the olive oil in a frying pan and cook the onions gently until softened, then increase the heat and let them crisp up a bit.

Put the courgettes,  couscous, and chickpeas into a large bowl and pour over the stock. Cover tightly with clingfilm an set aside for at least 15 minutes.

Roughly chop the mint, coriander and dill together.

Fork the couscous to separate the grains then use to stir in the lemon juice, fried onions, scallions, herbs, rocket and plenty of seasoning.

Serve at room temperature.

(Original recipe from BBC Good Food)

 

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Barbecued Prawn Kebabs with Harissa & Couscous

Posted in Barbecue, Fish, Food, Prawns, Shellfish, tagged , , , , , , , , , , , on 16 June 2020| Leave a Comment »

Barbecued Prawn Kebabs with Harissa & Couscous

A healthy, weeknight dish with lovely flavours. Another recipe for using up bits and bobs you may already have which is our primary motivation for cooking mid-week.

Wine Suggestion: a fresh white or a crisp, dry rosé would be our choice for this dish. We had a glass of the Chateau Pesquie Terrasses Rosé from Ventoux (and quite Provençal in style) and enjoyed it thoroughly.

Barbecued prawn kebabs with harissa & couscous – serves 4

  • 2 ½ tbsp olive oil
  • 1 onion, halved lengthways, then each half quartered into 4 chunks
  • 1 ½ tsp cumin seeds
  • 3 carrots, coarsely grated
  • 200g couscous
  • 400g raw prawns
  • 16 cherry tomatoes
  • 1 tbsp harissa
  • 2 tsp tahini paste
  • 2 tbsp low-fat natural yoghurt
  • 1 small garlic clove, crushed
  • juice ½ lemon, plus wedges, to serve
  • handful mint leaves, roughly chopped

Put 1 ½ tbsp of olive oil into a large sauté pan over a medium-high heat. Add the onions and cook for about 5 minutes, until softened but not coloured, they’ll fall apart and that’s fine. Scoop them out of the pan and set aside.

Heat the remaining tbsp of oil in the same pan, add the cumin seeds and toast for a few minutes until they smell good. Tip the carrots into the pan and season, then cook for a few minutes or until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 minutes.

Meanwhile, get your barbecue going. Put the prawns, cherry tomatoes and softened onions in another bowl, season, then stir in the harissa. Thread the prawns, tomatoes and onions onto metal skewers (you can use wooden ones either but you need to soak in water for 20 minutes first). Barbecue the kebabs for a couple of minutes on each side, or until the prawns are cooked through.

Mix the tahini, yoghurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though the couscous, transfer to a platter and place the skewers on top. Serve with the sauce and lemon wedges.

(Original recipe from BBC Good Food)

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Couscous, Cherry Tomato & Herb Salad

Posted in Food, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 22 May 2020| 2 Comments »

Couscous, Cherry Tomato & Herb Salad

We made this couscous salad from Ottolenghi Simple for the first time this week and couldn’t recommend it highly enough. Serve it at all your summer barbecues (provided local restrictions allow) and expect very happy guests.

Couscous, cherry tomato and herb salad – serves 4

  • 250g couscous
  • 6 tbsp olive oil
  • 2 tsp ras el hanout
  • 300g cherry tomatoes
  • 2 onions, sliced into thin rings
  • 30g golden raisins or sultanas
  • 1 tsp cumin seeds, toasted and lightly crushed
  • 50g roasted and salted almonds, roughly chopped
  • 15g coriander leaves, roughly chopped
  • 15g mint leaves, roughly chopped
  • 1 lemon, finely grate to get 1 tsp of zest and squeeze to get 1 tbsp of juice

Put the couscous into a medium-sized bowl. Drizzle over 2 tbsp of oil, sprinkle with 1 tsp of the ras el hanout, ¾ tsp of salt and plenty of black pepper. Pour over 400ml boiling water, then seal well with tin foil and set aside for 20 minutes. Remove the foil and fluff the couscous with a fork, then set aside to cool.

Heat 1 tbsp of the oil in a large frying pan over a high heat. Add the tomatoes and fry for 3 to 4 minutes or until they start to brown and split. Remove the tomatoes from the pan and sprinkle them with salt.

Add the remaining 3 tbsp of oil to the same pan. Add the onions, the other tsp of ras el hanout and an a pinch of salt. Fry over a medium-high heat for 10 to 12 minutes or until dark golden-brown and soft. Remove from the heat, stir in the raisins and leave to cool.

When the couscous has cooked a bit, transfer it to a large bowl. Add the onions and raisin mixture and stir, then add the cumin seeds, almonds, herbs, lemon zest & juice, ¼ tsp of salt and plenty of black pepper. Mix gently to combine.

Serve on a platter with the tomatoes on the top.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Green Couscous and Roasted Veg with Black Garlic and Preserved Lemons

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 9 October 2018| Leave a Comment »

Green couscous and roasted veg with black garlic and preserved lemon

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 it would be great with meat dishes too.

Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side

  • 2 courgettes, halved lengthways and sliced into 1cm thick half moons
  • 1 red pepper, cut into 2.5cm squares
  • 1 yellow or green pepper, cut into 2.5cm squares
  • 2 red onions, halved and sliced into 1cm thick slices
  • 300g couscous
  • 6 to 8 preserved lemons, thinly sliced into rounds
  • 1 head of black garlic, cloves thinly sliced

FOR THE HERB OIL:

  • 50g flat parsley, leaves and stems roughly chopped
  • 50g coriander, roughly chopped
  • olive oil

Preheat the oven to its highest setting and line a large baking tray with baking paper.

Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.

Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.

To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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Merguez with Couscous

Posted in Chicken, Food, tagged , , , , , , , , , , on 17 September 2018| Leave a Comment »

Merguez pot au feu with couscous

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 this for 30 minutes, but you don’t have to.

Merguez with Couscous – serves 6 to 8

  • 2 tbsp ras el hanout
  • 1 tbsp paprika
  • 700g skinless chicken thighs
  • 2 courgettes, thickly sliced
  • 4 ripe tomatoes, quartered
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 1 red pepper, halved and sliced
  • 2 dried red chillies
  • 1 pinch of saffron
  • 1 large piece of orange zest (use the juice to soak the raisins)
  • 400g merguez sausages
  • 1 x 400g tin chickpeas
  • 2 tbsp harissa

FOR THE COUSCOUS:

  • 450g couscous
  • 100g raisins, soaked in orange juice
  • 50g butter

Put the spices in a large wide pan with 2 tbsp of olive oil and heat until sizzling. Add the chicken, vegetables, chillies, saffron and orange zest with 1 litre of cold water and slowly bring to a simmer. Season well and continue to cook uncovered for 10 minutes.

Add the merguez sausages to the chicken, then cover and cook for 15 minutes. Stir in the chickpeas.

Meanwhile, put the couscous into a bowl and cover with the same volume of boiling water. Cover with cling film and leave to steam for 5 minutes, then fork through.

Tip the couscous into a serving bowl and add the raisins, butter and plenty of salt and pepper.

Add 4 tbsp of the chicken cooking liquid to the harissa to make a sauce.

Serve the chicken & sausages with the couscous and harissa sauce on the side.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2013.)

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Couscous and Mograbiah with Oven-dried Tomatoes

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , on 3 September 2018| Leave a Comment »

Couscous and mograbiah with oven-dried tomatoes

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 wouldn’t be too horrified. Serve this for lunch or as a side dish for roast or barbecued meat.

Couscous and mograbiah with oven-dried tomatoes – serves 6 to 8

  • 16 large, ripe plum tomatoes, cut in half lengthways
  • 2 tbsp muscovado sugar
  • 150ml olive oil
  • 2 tbsp balsamic vinegar
  • 2 onions, thinly sliced
  • 250g mograbiah (or fregola)
  • 400ml chicken stock/veg stock
  • a pinch of saffron strands
  • 250g couscous
  • 1 tbsp picked tarragon leaves
  • 1 tbsp nigella seeds
  • 100g labneh (we used a soft goat’s cheese log rolled in dried mint and freshly ground black pepper)

Preheat the oven to 150C/Gas 2.

Put the halved tomatoes on a baking tray, with skins down, and sprinkle with the sugar, 2 tbsp of the olive oil, plus the balsamic vinegar and some salt and pepper. Bake for 2 hours or until the tomatoes have lost their moisture.

Meanwhile, sauté the onions in 4 tbsp of the olive oil over a high heat for 10 to 12 minutes or until dark golden.

Cook the mograbiah or fregola in a large pan of salted boiling water (follow the instructions on the pack but cook until soft but with a little bite). Drain well and rinse under cold water.

Bring the stock to the boil in a saucepan with the saffron threads and a pinch of salt. Put the couscous into a large bowl and add 3 tbsp  of the olive oil  and the boiling stock. Cover with cling film and leave for 10 minutes.

After the 10 minutes, fork the couscous to get rid of any lumps. Add the cooked mograbiah, the tomatoes and any juice, the onions and their oil, plus the tarragon and nigella seeds. Taste and adjust the seasoning and oil if needed – it will likely require a good dose of salt.

Serve the dish at room temperature with the labneh (or goat’s cheese) on top, drizzle with the rest of the oil and finish with the remaining nigella seeds.

(Original recipe from Ottolenghi: the cookbook, by Yotam Ottolenghi & Sami Tamami, Ebury Press, 2008.)

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Golden Couscous

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , on 23 January 2018| 3 Comments »

Golden Couscous

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 oil
  • 175ml vegetable or chicken stock
  • juice of ½ a lemon
  • 75g pine nuts, toasted

Melt the butter in a saucepan over a medium heat, then tip in the onion, season with salt and pepper and cook for 10 minutes or until softened and golden. Stir in the turmeric, then remove from the heat and set aside.

Put the couscous into a bowl and rub in the olive oil with your fingertips.

Pour the stock into a saucepan and bring to the boil, then pour over the couscous, cover with clingfilm and allow to steam for 5-6 minutes or until the stock has been absorbed.

Stir in the onions, lemon juice and toasted pine nuts and season to taste.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)

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Warm Couscous Salad with Halloumi, Courgette, Chickpeas and Tomatoes

Posted in Food, Vegetarian, tagged , , , , , , , , , , , on 24 July 2017| 3 Comments »

Haloumi, courgette, chickpea and tomato couscous

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 – serves 4

  • 250g couscous
  • 250ml boiling vegetable stock
  • 400g tin of chickpeas, drained & rinsed
  • 1-2 tbsp olive oil
  • 300g courgettes, sliced
  • 300g cherry tomatoes on the vine, halved
  • 250g pack of halloumi cheese, sliced thickly, then halved lengthways
  • 125ml olive oil (nothing too big flavoured)
  • 3 tbsp lime juice
  • 2 large garlic cloves, finely chopped
  • 2 tbsp chopped fresh mint
  • ½ tsp sugar

Tip the couscous into a bowl and pour over the vegetable stock. Cover with some cling film and leave for 5 minutes.

Mix the 125ml olive oil, the lime juice, garlic, mint & sugar together in a bowl to make a dressing.

Fluff the couscous with a fork, stir in the chickpeas, then pour over half of the dressing. Mix well together and pile onto a serving plate.

Heat 1 tbsp of oil in a large frying pan and fry the courgette slices for 2-3 minutes or until well browned. Remove with a slotted spoon and drain on some kitchen paper. Put the tomatoes into the pan, cut side down, for a couple of minutes until tinged brown on the cut side. Scatter the courgettes over the couscous, followed by the tomatoes.

Heat a little more oil, then add the halloumi strips and fry for a couple of minutes or until brown on all sides. Pile the halloumi on top of the salad and pour over the remaining dressing.

(Original recipe from BBC Good Food.)

 

 

 

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A Tasty Couscous Salad for Summer Barbecues & Picnics

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , on 5 July 2017| 2 Comments »

Thrill of grill couscous

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 mushrooms, finely chopped
  • half a bunch of scallions, finely chopped
  • 2 tbsp olive oil
  • 3-4 tbsp pesto
  • a handful of toasted pine nuts, almonds or rough chopped hazelnuts
  • a generous handful of basil

Put the couscous into a bowl and pour over the hot stock. Cover with cling film and leave to soak for 5 minutes.

When the 5 minutes is up, fork the couscous through to break up any lumps, then stir in the oil and pesto, then tip in all the veg and nuts and tear in the basil. Taste and season.

Simple as that!

(Original recipe from BBC Good Food Magazine, August, 2002.)

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Pomegranate & Slow Cooked Lamb Couscous

Posted in Food, Lamb, Roast, tagged , , , , , , , , , , , , on 24 February 2017| 2 Comments »

Pomegranate & slow cooked lamb couscous

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 this more than a Spanish Tempranillo. Our choice of the evening was the Carmelo Rodero Ribera del Duero Crianza which is juicy, powerful and also manages to achieve a perfumed elegance with exotic eastern spice hints.

Pomegranate & slow cooked lamb couscous – serves 6

  • 2kg lamb shoulder (or get your butcher to give you a forequarter if the lambs are small)
  • 1 onion, sliced
  • 1 tbsp pomegranate molasses, plus extra to serve
  • 300g couscous
  • butter
  • 1 tsp harissa
  • a small bunch of mint, leaves roughly chopped
  • seeds from 1 pomegranate

Heat the oven to 190C/fan 170C/gas 5.

Put the lamb into a roasting tin with the fatty side facing up. Scatter the onion around the lamb. Score the lamb with a sharp knife and rub in the pomegranate molasses with your hands. Season well. Add 2 mugs of water to the tin, then cover with foil and roast for 4 hours. Rest for 15 minutes before pulling chunks of the lamb off the bone with 2 forks.

While the lamb is resting, put the couscous into a large bowl with a large knob of butter, the harissa and seasoning, then add enough boiling water to just cover. Cover the bowl with cling film and leave for 5 minutes before fluffing the grains gently with a fork. Put the couscous onto a platter and arrange the shredded lamb on top. Pour off any fat from the roasting tin and pour the juices over the lamb and couscous plus a little more molasses. Scatter with the mint and pomegranate seeds.

(Original recipe by Lulu Grimes IN: BBC Olive Magazine, February 2014.)

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Tomato & Feta Couscous Salad

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , on 12 September 2016| Leave a Comment »

Feta, fresh & semi-dried tomato couscous

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 olive oil
  • 2 tbsp balsamic vinegar
  • 300g cherry tomatoes
  • 50g sun-dried tomatoes
  • 3 heaped tbsp chopped basil leaves

Put the couscous into a large bowl, pour over boiling water to cover, then leave to soak for 20 minutes or until the water has been absorbed.

Marinate the feta in the balsamic vinegar and olive oil for about 20 minutes.

Chop the cherry tomatoes and sun-dried tomatoes and mix together.

Crumble the marinated feta into large pieces, then fork through the couscous with the tomatoes and basil and season to taste.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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Tomato Party!

Posted in Food, Party Food, Side dish, Vegetarian, tagged , , , , , , , , , on 29 September 2014| 2 Comments »

Tomato party

This dish celebrates all the juicy tomatoes we’re picking in our garden at the moment. We only had red ones when we made this but a week before we had a glut of yellow toms too. It doesn’t matter which you use, they’ll all taste great.

Wine suggestions: We have tried a couple of very successful wines with this dish, but the trick is to make sure the wine has a slightly higher acidity and good minerality; try smaller, quality winemakers and this will be a good guide. Successful wine matches have been Umani Ronchi’s Vellodoro Pecorino and Casal di Sera Verdicchio – both great matches, Joguet’s Chinon Cuvée Terroir (delicious Cabernet Franc), and the Gulfi Cerasuolo from Sicily.

Tomato Couscous – serves 4

  • 125g couscous
  • olive oil
  • 150ml boiling water
  • 150g fregola (giant couscous)
  • 300g medium vine-ripened tomatoes, quartered
  • ¾ tsp brown sugar
  • 1 tsp balsamic vinegar
  • 150g yellow cherry tomatoes, halved
  • 2 tbsp roughly chopped oregano
  • 2 tbsp roughly chopped mint
  • 1 garlic clove, crushed
  • 1 small green tomato, cut into thin wedges
  • 100g tomberries or halved cherry tomatoes
  • salt and black pepper

Preheat the oven to 170°C/Gas Mark 3.

Put the couscous in a bowl with a pinch of salt and drizzle of oil. Pour over the boiling water, stir and cover the bowl with cling film. Set aside for 12 minutes, then remove the cling film, separate with a fork and leave to cool.

Put the fregola in a pan of boiling salted water and simmer for 18 minutes, or until al dente. Drain in a colander and rinse under cold water. Leave to dry completely.

Meanwhile, spread the quartered vine tomatoes over half of a large baking tin and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and some oil over the top. Place in the oven. After about 20 minutes take the tomatoes out of the oven and increase the temperature to 200ºC/Gas Mark 6.

Spread the yellow tomatoes over the empty side of the baking tin. Season with salt and pepper and drizzle with oil. Return the tin to the oven and roast for 12 minutes, then remove and allow to cool.

Mix the couscous and fregola in a large bowl. Add the herbs, garlic, cooked tomatoes with all their juices, the green tomato and tomberries. Very gently mix everything with your hands. Taste for seasoning and add salt, pepper and olive oil as needed.

(Original recipe from Plenty by Yotam Ottolenghi, Ebury Press, 2010.)

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Quick Lunchbox Couscous

Posted in Food, Vegetarian, tagged , , , , , on 23 June 2012| 2 Comments »

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 using up the ends of those little packs.

Quick couscous salad – makes 4 large portions 

  • 250g couscous
  • 400ml hot chicken or vegetable stock
  • olive oil
  • lemon juice
  • small jar of chargrilled red peppers in olive oil, drained and diced
  • ½ cucumber, chopped small
  • scallions, finely chopped
  • feta cheese, cut into cubes
  • lots of chopped herbs

Put the couscous in a large bowl and cover with the hot stock. Cover the bowl with cling film and leave for 10 minutes. Remove the cling film, drizzle with olive oil, lemon juice, and season.  Separate the grains with a fork and leave to cool a bit.

While the couscous is still warmish, add the rest of the ingredients and toss gently. Taste and adjust the seasoning and add more oil if it needs moisture. Eat at room temperature.

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Moroccan Chicken Wings with Herby Couscous

Posted in Beer, Chicken, Food, tagged , , , , , on 6 June 2012| 1 Comment »

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 bunch mint
  • large bunch coriander
  • preserved lemon, enough to give 2 tbsp when finely chopped
  • 0% fat Greek yoghurt to serve

Heat the grill to high. Put the wings into a large roasting tin and grill for 15 minutes, turning once, until golden.

Mix the maple syrup, harissa and cumin with the zests, half of the orange and lemon juices and some seasoning. Pour this over the wings and give the tray a good shake to coat everything, then return to the grill for another 15 minutes until browned and stick, turning once.

Add the rest of the citrus juices to the dry couscous, then add enough boiling water to cover. Clingfilm the bowl and leave for 10 minutes. Roughly chop the herbs.

Stir the couscous with a fork to separate the grains, then add the herbs, preserved lemon, 1 tbsp extra virgin olive oil and some seasoning. Serve with the wings and a spoonful of yogurt mixed with a bit more harissa.

Beer Suggestion: Choose once of the fuller-flavoured lagers such as Kirin from Japan, it’ll work a treat.

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The Ultimate Winter Couscous

Posted in Food, Vegetarian, tagged , , , , on 21 January 2012| 1 Comment »

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 cinnamon sticks
  • 4 star anise
  • 3 bay leaves
  • 5 tbsp olive oil
  • 1/2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp hot paprika
  • 1/4 tsp chilli flakes
  • 300g pumpkin or butternut squash, peeled and cut into 2 cm chunks
  • 75g dried apricots, roughly chopped
  • 200g chickpeas (tinned are fine)
  • 350ml water
  • 170g couscous
  • large pinch saffron threads
  • 260ml boiling vegetable stock
  • 20g butter, cut into pieces
  • 25g harissa paste
  • 25g preserved lemon skin, finely chopped
  • 30g coriander
  • salt

Preheat the oven to 190ºC/Gas Mark 5. Put the carrots, parsnips and shallots in a large ovenproof dish. Add the cinnamon sticks, star anise, bay leaves, 4 tbsp of the oil, 3/4 tsp salt and all the other spices and mix well. Put in the oven and cook for 15 minutes.

Add the pumpkin, stir and return to the oven. Cook for another 35 minutes or until the vegetables are soft but still have a bit of a bite. Add the apricots and the chickpeas and water. Put it back into the oven for another 10 minutes or until hot.

About 15 minutes before the vegetables are done, put the couscous in a large heatproof bowl with the last tablespoon of olive oil, the saffron and 1/2 tsp of salt. Pour the boiling stock over the couscous. Cover the bowl with cling film and leave for about 10 minutes. Then add the butter and fluff with a fork until it has melted in. Cover again and keep warm until the vegetables are ready.

To serve, spoon the couscous into a deep plate or bowl. Stir the harissa and preserved lemon into the vegetables; season with salt if necessary. Spoon the vegetables onto the centre of the couscous and finish with lots of coriander.

Wine Suggestion: While spices are usually hard to pair with wine, the aromatic quality of this dish would work well with a good, off-dry Pinot Gris from Alsace (the good producers put a handy sweetness scale on the side of their bottles). Alternately a juicy grenache with softer, ripe tannins and a velvety spice  would taste good too if you’d like a red. Try to find a grenache based Priorat from Spain if you want to push the boat out a bit!

(Original recipe from Yotam Ottolenghi’s Plenty, Ebury Press 2010.)

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