Tag Archives: couscous

Warm Couscous and Courgette Salad

Couscous Salad (6964)

I have spent my morning and afternoon roaming around Guildford, taking in the place. I walked around the centre, recorded some sights, bought myself a healthy lunch and made my way up to the Castle. I took my small camera with me to take a few video snippets. I’m trying to teach myself how to vlog. I shouldn’t have said that. My SLR didn’t come with me today. I really wasn’t in the mood to carry heavy stuff in my backpack anyway. These days I have given up on handbags: nothing fits in them anymore. They are currently also packed in a plastic box ready to be shipped. (People, if you’re not into nostalgia, then please just skip this part. Thankfully there’s a recipe in here somewhere!) I was prepared to walk into town, knowing that I would enjoy the stroll. I arrived there around 9 am, feeling sticky to the core, because with Ellie Goulding singing in my ear for the last ten minutes or so, I almost ran the last leg. I should have listened to Clannad instead. Weather like this, (I’m subconsciously bracing myself for Malta here) is good for sipping a cold drink under an umbrella, with some food, of course.

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Christmas Meals (2): Festive Couscous

Ginger-Glazed-Ham-(5193)

I love couscous, mostly because it’s very versatile and you can prepare it at a moment’s notice. This festive version is a breeze. Serves 6.

  • 125g couscous
  • 150ml hot chicken stock* (you can use stock from the ham recipe above)
  • a handful or two of dried cranberries (or raisins)
  • a handful or two of toasted flaked almonds

Place the couscous, hot chicken stock and dried cranberries (or raisins) into a bowl and cover with cling film. (Please note that you can use vegetable stock for this, and for the ham in the previous recipe.)*

In the meantime put some flaked almonds in a shallow pan on the hob and toast them. Don’t add any oil here. The almonds will release theirs and become nice and golden. Keep an eye on them as they can easily burn.

When the couscous has absorbed all the stock, fluff it up with a fork, add the toasted almonds, fluff it up some more and taste it for seasoning. Serve it with turkey, chicken, ham or alone if you like. So easy.

Happy Christmas!

Rob x