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Posts Tagged ‘Couscous’

Herby Couscous with Citrus & Pomegranate Dressing

Posted in Barbecue, Food, Side dish, tagged , , , , , on 28 March 2011| 2 Comments »

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

  • 200g couscous
  • 150 pomegranate seeds (you can buy a packet  of seeds in the supermarket or just buy one pomegranate)
  • handful of chopped mint and coriander
  • juice of 1 orange
  • 2 tbsp each of white wine vinegar and olive oil

Put the couscous in a shallow dish and pour over 200ml boiling water. Cover with cling film and leave for 5 minutes. Rough it up with a fork to separate the grains and stir through the pomegranate seeds and herbs.

Mix the orange juice, vinegar and olive oil and stir into the couscous. Season well with salt.

Tip: If you buy a whole pomegranate cut it in half and bang it with a wooden spoon to get the seeds out. It’s very easy so we don’t really get why the seeds come in packets.

(Original recipe from BBC Good Food – http://www.bbcgoodfood.com/recipes/9841/herby-couscous-with-citrus-and-pomegranate-dressin)

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Healthy Lemony Chicken and Courgette Couscous

Posted in Chicken, Food, Healthy, tagged , , , , , , on 15 March 2011| Leave a Comment »

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, 1 halved, 1 cut in wedges
  • 2 boneless, skinless chicken breasts

Put the couscous into a large bowl and pour over the stock. Cover and leave for 10 minutes, until the stock has been absorbed.

Heat 1 tbsp of oil and fry the courgettes until softened and starting to crisp at the edges. We used very big courgettes which gave out loads of water – it this happens just drain the water off in a colander and put the courgettes back in the pan to crisp up a little.

Tip the courgettes into the couscous and stir in plenty of seasoning and a good squeeze of lemon juice from one of the halves.

Halve the chicken breasts horizontally and put them on sheets of cling film. Cover with another sheet and beat them out with a rolling pin to make them thinner. We had escalopes in the freezer which worked well without bashing. Season.

Heat the other tbsp of oil in a large pan and fry the chicken for 2 minutes on each side. Squeeze over the juice from the other half lemon and serve with couscous and lemon wedges.

Hardly any fat or calories which can’t be bad either.

(Original recipe from BBC Good Food)

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Cheap and healthy tuna and couscous

Posted in Fish, Food, Healthy, tagged , , , , , , on 24 November 2010| Leave a Comment »

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 when it comes to food bargains!).

This reads fairly dull but actually it was really tasty. I’m not a big fan of red onions (like I usually poke them out of a salad) but the way these are macerated with the lemon juice really takes the sting and sharpness out of them.

Highly recommended for when you feel like something healthy and tasty (or if you have to use them cheapo tuna fillets you bought).

I found this recipe in another of my old BBC Good Food magazines.

Hot mustard tuna with herby couscous (serves 4 though we halved it very successfully)

  • Put a finely sliced red onion in a little bowl with the zest and juice of a lemon and some seasoning – leave to soak for about 5 minutes to soften the onion a bit.
  • Put 250g of couscous into a large bowl and pour over 400ml of hot vegetable stock, cover with cling film and leave for 10 minutes.
  • Season 4 tuna steaks, brush with 1 tbsp olive oil, then pat 2 tsps of English mustard powder over them.
  • When the couscous is ready, add a bunch of roughly chopped flat parsley and 2 tbsp of capers to the onions – give it a good stir before mixing into the couscous with a fork.
  • Heat a griddle pan and sear the tuna steaks for a minute on each side (more if you don’t like it rareish).
  • Serve with lemon wedges.

Julie

Original recipe can be found here: http://www.bbcgoodfood.com/recipes/4839/hot-mustard-tuna-with-herby-couscous

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