Made this the other day.................
Pete’s Moroccan Couscous Salad
Serves 2
2.5 Syn/each
Ingredients
100g couscous
½ tsp cinnamon
200mL boiling vegetable stock
10 pieces/56g ready to eat apricots, chopped finely
100g cucumber, chopped finely
2 tomatoes, deseeded and chopped finely
Zest of a lemon
1 celery stick, chopped finely
1 Tbsp lemon juice
2 Tbsp fresh mint, chopped finely
1 spring onion, chopped finely
* Pre-cooked chicken
* Runny honey
* Optional extra’s
Method
Place the couscous in a large bowl and add the hot stock. Mix with a fork, cover with cling film and set aside for 5 mins.
Fluff up the couscous and add the other ingredients, add seasoning.
* Add chicken if you want.
Cover and put in the fridge to cool until required
Pete’s Harissa Chicken with Spiced Couscous
Serves 2
2.5 Syn each
Ingredients
2Tsp Harissa paste (Sainsbury’s)
1 Lemon
1 Small bunch of coriander chopped small
1 Small bunch of mint chopped small
2 Chicken breasts
100g/cupful of couscous
56g/10 dried apricots chopped
150mL Chicken stock
1 Small spring onion chopped
1 Tsp ground cinnamon
Tin foil
Method
Turn oven to 180c to warm up.
Mix in a small bowl the Harissa with ½ of the lemon juice, ½ coriander and salt & pepper.
Place the chicken in a sheet of tin foil and place into an ovenproof dish and cover the chicken with the Harissa mix, close the tin foil and cook for 20 mins
Put the measured amount of the couscous in a bowl and add salt & pepper and cinnamon
Boil a kettle of water and add to a chicken stock cube
When the chicken has cooked for 10-15 mins , open the tinfoil to allow to brown.
Add the stock to the couscous with the other ½ of the lemon, ½ of the coriander, the chopped mint and chopped apricots mix with a fork, cover with Clingfilm
When the chicken is cooked remove the Clingfilm from the couscous and fluff up.
Fill a warmed plate with the couscous and add the chicken allowing the juices to
Run into the couscous.
Enjoy with a salad.