Couscous

Grilled Aubergine and Peach Couscous

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The summery sweetness of flat peaches combines beautifully with aubergines and other goodies in this delicious couscous salad.

Serves 2.

Note: Grill the halloumi right before you’re going to eat, it tastes so much better fresh from the pan!

Ingredients: 150g cherry tomatoes, 2 baby aubergine, 1 flat peach, small bunch of flat and curly parsley.

Larder: 100g couscous, juice of 1 lemon, 5 tbsp olive oil, salt, 150g halloumi, dollop of yoghurt.

 Instructions:

  • Preheat the oven to 200 degrees C.
  • Slice the aubergines into ½ cm thick circles. Slice and chop the peach into 1-2cm chunks. Place peach and aubergine pieces on a baking tray, drizzle with olive oil and sprinkle aubergines with salt. Roast for about 15 mins or until soft.peaches and aubergine 1600px
  • Finely chop the curly and flat parsley and quarter the tomatoes. Place in a salad bowl.
  • Place the couscous in a bowl and pour 175 ml of boiling water/stock to cover the couscous. Cover with clingfilm or a plate and leave to stand for about 5 minutes. Then stir with a fork and add to the salad bowl, mixing the couscous with the tomatoes and parsley.couscous and salad
  • Slice the halloumi into ½cm slices. Grill in the oven, or fry in a pan, until golden on both sides.halloumi cookinggrilling halloumi
  • Make a dressing by combining juice of 1 lemon, 5 tbsp olive oil and a pinch of salt and pepper. Add to the salad and mix.
  • When aubergines and peaches are soft and starting to crisp around the edges, remove from the oven.
  • Serve couscous and tomatoes with halloumi, aubergine and peaches piled on a plate with an optional dollop of yogurt on the side and more lemon or seasoning to taste.

Moroccan Couscous

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The sweet and savoury combinations of cinnamon roast veg, fresh mint and dates is irresistible in this dish. Chop it all up and pop it in the oven: it couldn’t be simpler!

Ingredients: 2 shallots, 2 cloves of garlic, 1 romero or bell pepper, 1/2 a sweet potato, 1 courgette, 2 dates, small bunch or sprig of mint.

From the larder: 140g couscous, 1 tbsp honey, cinnamon, 2 dollops of plain yoghurt (optional: 2 salmon fillets).

 Instructions:

  • Preheat oven to 200 degrees C.
  • Roughly chop the shallots, garlic & pepper and chop the sweet potato & courgette into small chunks.
  • Place the veg in a roasting tin, drizzle with olive oil and honey, and mix in a pinch of cinnamon.chopped veg ready to roast 600px
  • Season with salt and pepper and roast for 20 minutes or until soft.
  • If using salmon, place the salmon on top of the veg for the last 7-10 minutes of roasting.
  • When veg is almost cooked, prepare the couscous. Place in a bowl and pour over double the volume of freshly boiled water. Cover and leave to stand for 5 minutes. For added flavour stir in half or quarter of a stock cube.
  • Chop the dates and mint and add to the couscous when it’s ready.date and mint couscous 600pxroasted veg 600px
  • When veg (and salmon if using) is ready, remove from the oven, and serve on top of the couscous along with a dollop of yoghurt.