Tag-Archive for » Couscous «
This is a really simple recipe to make it can be on the table in 30 Min’s not including the marinating time. The marinade is easy to make and something you can do the night before or before work and it is ready to go when you walk through the door. I love couscous and I think it pairs very well with this dish. I use quick cooking couscous which comes in sachets of 100g each to serve 1-2 people depending on whether making as is or serving as an accompaniment like I did. The brand I buy only takes 2 Min’s to cook and you place the sachet in boiling water, so when you get to the part where you add stock and hot mango chutney to the water, please note that this is just to flavour couscous and not to be mixed with it.
If you have been keeping up with the progress of my beautiful handcraft
ed camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Lamb fillets (the marinade would be enough for 4 fillets)
Marinade
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon cinnamon
1 Teaspoon paprika
1/2 Teaspoon ground ginger
1/4 Teaspoon harrisa paste
100ml Yogurt
Couscous
2 Cups water
2 Teaspoons vegetable stock powder
2 Tablespoons hot mango chutney
1 Sachet quick cooking couscous
1/2 Red pepper, diced
1/2 Yellow Pepper, diced
1 Tablespoon lemon juice
3 Tablespoons red currants
2 Tablespoons fresh coriander, finely chopped
Yogurt
100ml Yogurt
1 Tablespoon fresh coriander, finely chopped (this is extra so a total of 3 tablespoons altogether.)
Method
1. Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight.
2. Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous.
Couscous
1. In a small fry pan heat a little olive oil and cook peppers until tender.
2. Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork.
2. Add peppers, lemon juice, coriander and currants stir gently to combine.
Yogurt
1. Combine yogurt with coriander, stir and serve drizzled over lamb.
To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.
All photos taken by me unless otherwise stated.
This is another simple, easy and quick meal to put together, it is a good mid week, no fuss meal, that can be on the table in about 35 Min’s. This recipe serves 4 but can be halved if just making for 2. I made this with chicken breasts coated them in the spice mixture, cooked them and then sliced thickly, but you could also use tenders or thigh fillets instead. Feel free to adjust spice quantities to suit your personal tastes.
If you have been keeping up w
ith the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Teaspoon garlic powder
1 Teaspoon ground cumin
1 Teaspoon paprika
1/2 Teaspoon ground turmeric
1/4 Teaspoon cayenne pepper
2 Teaspoons finely grated lemon rind
4 Chicken breasts
1 Red capsicum, sliced thinly
2 Sachet’s quick cooking couscous, 100g each (I buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your brands directions.)
Water for boiling couscous
1-2 Teaspoons vegetable stock granules
2 Tablespoon lemon juice
1 Tablespoon olive oil
1/2 Cup roasted pistachios, chopped coarsely
2 Tablespoons sultanas, chopped roughly
1/2 Cup fresh coriander, chopped coarsely
Method
1. Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
2. In same cleaned pan add capsicum and cook for 1 minute, stirring.
3. While chicken is cooking, boil enough water to cover sachet’s, with 1-2 teaspoons of chicken stock added, place sachet’s in water and cook for 1-2 Min’s until couscous softens.
4. Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
5. Stir in nuts, sultana’s and coriander.
To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.
All photos taken by me unless otherwise stated.
