When it comes to cooking couscous it is easy to fall into the same pattern of only using them as a side or within a salad. These recipes will help for you to branch out and use your Barley or Giant Couscous in many more versatile and tasty dishes.
Ingredients: 200g Couscous, 4 diced medium-sized tomatoes, 1/2 diced cucumber, 4 sliced spring onions, handful of chopped parsley, lemon zest, 5tbsp Early Harvest Olive Oil, 2tbsp lemon juice, 1tsp garlic
Pour boiled water over couscous, stir, and leave to absorb.
Add all the vegetables and zest to the couscous.
Mix the oil, juice and garlic and drizzle over the couscous mixture.
Serve with meat, fish, or halloumi.
Ingredients: 300g Couscous, 1tbsp of lemon juice and zest, salt and pepper, 2 large eggs, 100ml Early Harvest Olive Oil
Combine all the ingredients except the Olive Oil until thoroughly mixed.
Roll the mixture into balls that fill the dip in the palm of your hand (usually makes around 10-12).
Heat the Olive Oil in a pan on a medium heat and cook the fritters for 2 minutes on each side or until golden brown.
Ingredients: 100g Couscous, 150ml boiling water, 4 peppers (mix of red and yellow), 100g sweetcorn, 1/2 diced cucumber, 85g cubed feta cheese, salt and pepper
Preheat the oven to 200c. In a bowl, pour the water over the couscous and let it absorb.
Cut the tops off the peppers,remove the core and deseed them.
Mix the sweetcorn, cucumber and feta in a bowl, and once the couscous is light and fluffy, mix the two bowls together.
Spoon the couscous mixture evenly into each pepper, replace the tops, and bake in the oven for 20 minutes, or until light browning on the outside.
Roasted Vegetable Couscous
Ingredients: 1 bell pepper (of your preferred colour), 4 medium tomatoes, 1 red onion, 2 courgettes, 3 crushed gloves of garlic, 2tbsp Early Harvest Olive Oil, salt and pepper to season, 200g Couscous, 300ml vegetable stock
Cut the vegetables into 2.5cm pieces, and along with the garlic, toss in the Olive Oil, then spread out on a baking tray, season with salt and pepper, and roast for 40 minutes on 200C, stirring halfway.
Meanwhile, pour the boiling vegetable stock on the couscous and leave to absorb for around 10 minutes.
Combine the vegetables with the couscous and serve warm or cold.
Couscous-Crusted Salmon (serves 2)
Remove the water from the hob, and stir in the couscous, Pesto, Sherry Vinegar and let it absorb.
Place the salmon fillets on a baking tray and season with salt.
Spread a generous portion of the Couscous mixture onto each fillet, and bake in the oven for 12-15 minutes or until the salmon has cooked through.
Ingredients: 75g Couscous, 3tbsp Early Harvest Olive Oil, 700ml vegetable stock, 1 finely chopped onion, 1 roughly chopped carrot, 4 finely chopped garlic cloves, 2 tbsp Rose Harissa, 400g tin chopped tomatoes, 400g tin chickpeas
In a bowl, mix 1tbsp Olive Oil into the Couscous, then pour in enough stock to cover the Couscous, and cover.
Fry the onion and carrot with the rest of the Olive Oil, and the garlic, until lightly browned. Add the Rose Harissa and cook for another 2 minutes.
Add in the tomatoes and chickpeas, mix well, and simmer for 20 minutes.
Add an even amount into the desired amount of bowls, place a generous amount of the Couscous on each serving, adding a small dollop of Rose Harissa.
Ingredients: 1tbsp Early Harvest Olive Oil, 1 roughly chopped onion, 1 roughly chopped red bell pepper, 4 sausages, 2 tsp Sweet Paprika, 400g can chopped tomatoes, 100g Couscous, 150ml boiled water, 400g shrimp
Heat the Olive Oil over a medium-high heat and cook the onions, pepper, sausage, and paprika until the onions are soft and the sausages are browning.
Stir in the tomatoes, and simmer for 8 minutes. Meanwhile, pour the water into the bowl of Couscous and allow it to absorb.
Add the shrimp to the simmering mixture and cook for a few minutes until they are pink.
Stir in the couscous and serve.
Ingredients: 2tbsp Early Harvest Olive Oil, 100g Couscous, 150ml boiled water, 1 finely diced red bell pepper, 1tsp Paprika – Hot, 1/2tsp cumin, 1/2tsp coriander, 100g self-raising flour, 2 eggs, 50ml skimmed milk
Preheat the oven 200C and grease a muffin tin with half the Olive Oil.
Pour 150ml boiling water over the Couscous and allow to absorb, then stir in the pepper, paprika, cumin, coriander, and flour.
Stir in the other half of the Olive Oil, the eggs and milk, until thoroughly mixed.
Divide into the muffin tin and bake for 20-25 minutes, until golden brown.
Ingredients: 250ml apple juice, 100g Couscous, 100g mixed berries, 50g coconut flakes, 50g chopped almonds, 200g yoghurt, honey to serve
Bring the apple juice to the boil in a small sauce pan, stir in the Couscous, reduce the heat to low and cover to cook for 12-15 minutes. Then remove from the heat and fluff with a fork.
Mix in the berries, flakes, and almonds, divide into bowls and add a generous serving of the yoghurt and finish with honey.
Ingredients: 4 sausages of your choice, 100g Couscous, 150ml boiled water, 4 eggs, 120g frozen peas, 1 roughly chopped yellow bell pepper, 10 halved cherry tomatoes, 1/3 jar Sun-Dried Tomato Pesto, 1tbsp Early Harvest Olive Oil
Grill the sausages for the given amount of time, and cut into small, bite-size pieces.
Pour 150ml water over the Couscous and allow to absorb.
Beat the eggs in a mixing bowl, season, and add the peas, pepper, tomatoes, and sausages.
Stir the Couscous into the egg mixture, then add the Pesto and mix well.
Heat the Olive Oil in a large nonstick frying pan over a medium heat, add the frittata mix, and cook for 8 minutes, covering with a plate halfway through. Shake the pan gently every minute or so to ensure the base does not burn.
Turn the frittata out onto the plate and slide back into the pan for another 5 minutes or until cooked.
Ingredients: 2 tbsp Early Harvest Olive Oil, 2 red onions, 4 parnsips, 4 carrots, 1 red and 1 yellow bell pepper, 100g Couscous, 150ml boiled water, 1tsp of Paprika – Sweet, cumin, cinnamon, 400g can chopped tomatoes, 1/2 Tagine Paste, 1tbsp honey
Preheat the oven to 200C. Chop the carrots, parsnips, and peppers into chunks, and the red onion into wedges. Drizzle with half the Olive Oil, season, and roast for 30 minutes.
Pour the water over the Couscous and allow it to absorb.
Fry the spices in the rest of the Olive Oil, tip in the tomatoes, Tagine Paste, honey, and Couscous, simmer until slightly reduced, then stir in the veg and simmer for a further 10 minutes, or until the vegetables are well coated and soft, and serve.
Ingredients: 150g Couscous, 1 finely diced carrot, 150ml vegetable stock, 225g halloumi, 2tbsp Early Harvest Olive Oil, 2tsp coriander, 2 eggs
Add the stock and carrot to the Couscous and leave it to absorb.
Cut the halloumi into slices, lightly drizzle with 1tbsp Olive Oil and cook on each side until golden, then dice, and add to the Couscous along with the coriander and eggs. Mix well, and form into burger patties.
Add the rest of the Olive Oil to a non stick pan on a low heat, and fry each patty on each side for about 7 minutes or until golden.
Options for serving:
Burger bun, flatbread, naked
With salsa, lettuce, salad tomatoes