Can you couscous?
There’s more to crushed wheat than serving it with yoghurt
Couscous salad
Serves 4
3 tbsp olive oil
5 spring onions, chopped
1 garlic clove, crushed
1 tsp ground cumin
350ml vegetable stock
175g couscous
2 tomatoes, peeled and chopped
4 tbsp fresh parsley, chopped
4 tbsp fresh mint, chopped
1 fresh green chilli, seeded and finely chopped
2 tbsp lemon juice
salt and freshly ground pepper
toasted pine nuts and grated lemon rind, to garnish
crisp lettuce leaves to serve
l Heat the oil in a saucepan, add the spring onion and garlic. Stir in the cumin and cook for 1 minute. Add the stock and bring to the boil.
l Remove from the heat, stir in the couscous, cover and leave to stand for 10 minutes until the liquid has been absorbed.
l Tip the couscous into a bowl. Stir in the tomatoes, parsley, mint, chilli and lemon juice. Season well and leave to stand for up to an hour to allow the flavours to develop.
l Spoon the couscous salad over the lettuce leaves; scatter over the pine nuts and lemon rind and serve.
Grilled Vegetable Couscous
Serves 4
200g couscous
300ml hot vegetable stock
5 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, finely chopped
2 red peppers, seeded and cut into six pieces
1 large aubergine, cut into chunks
250g halloumi, sliced into 8 pieces
2 tbsp toasted flaked almonds
1 tbsp pesto
l Soak the couscous in the hot vegetable stock; leave to absorb all the liquid. Mix together the oil, lemon and garlic, then brush a little over the vegetables. Spread under the grill and cook for 2-3 minutes on each side until softened and slightly charred.
l Brush the halloumi with some of the lemon and garlic oil and cook under a hot grill for a minute on each side until golden.
l Spoon the couscous on to a plate, scatter over the aubergine, peppers, halloumi and toasted almonds. Mix the pesto into the remaining lemon and garlic oil and drizzle over the vegetables and cheese.
Herb Crust Pork on Couscous
Serves 4
2 tsp olive oil, plus 1 tbsp to serve
450g pork tenderloin
zest of 1 lemon
5 tbsp chopped parsley
4 ripe tomatoes, finely chopped
4 tbsp low fat yoghurt
1 tbsp coriander, finely chopped
lemon juice and Tabasco, to taste
½ tsp ground coriander
½ tsp ground cumin
300ml chicken stock
225g couscous
lemon wedges, to serve
l Preheat the oven to 200°C/400°F/gas mark 6. Rub the oil over the pork and season. Mix together the lemon zest and 4 tablespoons parsley and press firmly over the sides and top of the pork to coat generously. Cook in a roasting tin for about 25 minutes or until cooked.
l To make the dressing, mix together the tomatoes, yoghurt, coriander and remaining parsley; season well and add lemon juice and Tabasco to taste.
l To make the couscous, dry fry the coriander and cumin over a low heat for 2 minutes. Add the stock and bring to the boil with half a teaspoon of salt. Put the couscous in a bowl and add the couscous, leave to soak for 15 minutes. Stir with a fork and add lemon juice to taste. Season and keep warm.
l When pork slightly cold, carve into slices. Pile couscous onto plates, drizzle with remaining olive oil. Top with pork and tomato dressing.
