Tag Archives: Couscous

Recipe of the Week: French-Style Couscous with Prawns

French-style Couscous with Prawns

 

A really simple combination of ingredients, but packed full of flavour, and perfect for your lunchbox.

French-Style Couscous with Prawns

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 310 per portion
Fat 2.2g (0.4g sat) per portion

Ingredients

  • Couscous 110g (4oz)
  • Sundried tomato paste 1 tbsp
  • Chicken stock 200ml (7fl oz), boiling
  • Cooked king prawns 150g pack
  • Tomatoes 2, diced
  • Cucumber 7cm (3in) piece, diced
  • Frozen peas 75g (3oz), cooked
  • Chopped mint 2-3 tbsp

Instructions

  1. Place couscous in a large bowl. Stir sundried tomato paste into stock and then pour onto couscous. Stir, cover, then leave for 5 minutes.
  2. Fluff up couscous with a fork then leave to cool.
  3. Stir in remaining ingredients, season to taste and serve immediately.

Recipe taken from Dairy Diary 2017.

#tripletested

#recipeoftheweek

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Liven up your lunchbox this week

Many (many) years’ ago, I endured a two week long school exchange trip to the Limousin region of France.

As a 13-year-old staying with an extremely eccentric family in an even more eccentric cobweb-strewn house (half of which appeared to be a long-abandoned cabaret café), I found the whole experience challenging to say the least. Never before, or since, have I experienced such a longing for home.

It was such a vivid experience, however, that much of it has stayed with me, including the flavours of the local cuisine.

This trip was undoubtedly
the catalyst for my life-long
love of food.

The whole family were superb cooks, and I tasted the most delicious pastas, pâtés and crêpes. One particularly memorable couscous dish was served at the local village fête. I’d never even heard of couscous, let alone tasted it, but I loved the combination of flavours and textures.

I’ve done my best to recreate this recipe almost 30 years’ later in the 2017 Dairy Diary. It’s really easy to make, and can be made in advance and chilled, so it’s ideal for a portable lunch, and much more interesting than the ubiquitous cheese sandwich.

 

French-style Couscous with Prawns

 

French-Style Couscous with Prawns

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 310 per portion
Fat 2.2g (0.4g sat) per portion

Ingredients

  • Couscous 110g (4oz)
  • Sundried tomato paste 1 tbsp
  • Chicken stock 200ml (7fl oz), boiling
  • Cooked king prawns 150g pack
  • Tomatoes 2, diced
  • Cucumber 7cm (3in) piece, diced
  • Frozen peas 75g (3oz), cooked
  • Chopped mint 2-3 tbsp

Instructions

  1. Place couscous in a large bowl. Stir sundried tomato paste into stock and then pour onto couscous. Stir, cover, then leave for 5 minutes.
  2. Fluff up couscous with a fork then leave to cool.
  3. Stir in remaining ingredients, season to taste and serve immediately.

Recipe taken from Dairy Diary 2017.

#tripletested

Lamb and Apricot Cousous

Perfect comfort food for chilly autumn evenings.

This is a rare treat indeed – comfort food that tastes great, looks fabulous and is a good healthy meal too! What more could you wish for?

A Moroccan inspired dish, this recipe is packed with flavour and really is an all-in-one meal, providing you with protein, carbohydrate, fibre, vitamins and minerals. It is quick to prepare and then you can forget about it while it cooks to perfection.

Lamb and Apricot couscousPreparation time 10 minutes
Cooking time 1 hour 30 minutes
Calories per portion 309 Kcal
Fat per portion 8g
of which saturated 3.5g
Serves 4
Suitable for freezing

Olive oil spray 2–3 bursts
Lean lamb 350g (12oz), diced
Onion 1, peeled and sliced
Ground cinnamon 1 tsp
Ground turmeric 1 tsp
Leek 1, washed and sliced
Red pepper 2, deseeded and roughly chopped
Ready-to-eat dried apricots 150g (5oz)
Lemon 1, grated zest and strained juice
Lamb stock 450ml (¾pint)
Couscous 110g (4oz)
Chopped flat leaf parsley 2 tbsp

1 Heat a saucepan or flameproof casserole dish and then spray with olive oil. Add the lamb and onion to the pan in a single layer. Cook over a high heat, turning occasionally until the lamb is browned on all sides. Add the cinnamon and turmeric and cook for a further minute, stirring well.

2 Add the leek, red pepper, apricots and lemon zest and juice to the casserole dish and mix with the meat. Pour the stock into the dish. Bring to the boil, then reduce the heat, cover the pan and leave to simmer gently for 1¼–1½hours, or until the lamb is tender.

3 Add the couscous, stir and re-cover the pan. Continue to cook for a further 3–5 minutes, over a very gentle heat until the couscous is just tender and has thickened the juices. Stir the parsley into the mixture. Serve with a green salad.

Cook’s tip
This recipe is versatile – it may also be cooked in a moderate oven rather than on the hob.

Recipe taken from Healthy & Healthy Dairy Cookbook

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