Fish Crumble

This was a delicious fish crumble. I loved the use of couscous rather than breadcrumbs or mash on top of this fish pie. It turned out delicious.

Fish Crumble (from Hairy Dieters Fast Food)
(Serves 4)
(12 SP per serving)

600g skinless white fish fillets, cut into chunks
150g smoked haddock fillet, cut into chunks
cooking spray
salt and pepper

1 slice onion
1 bay leaves
peppercorns
50ml white wine
50ml milk
200ml half-fat creme fraiche
1 tsp plain flour
25g reduced fat extra mature cheddar
small bunch parsley

For the topping
100g couscous
120ml just boiled water
25g reduced fat extra mature cheddar
2 tsp oil

Heat the oven to 200C.

Put the couscous into a bowl and cover with the just boiled water. Cover and leave the couscous to stand for 10 mins until all the water has been absorbed, then fluff it up with a fork.

Put the onion and bay leaf in a saucepan with the peppercorns. Pour in the wine and milk, then stir in the creme fraiche. Put the pan over a low heat and whisk in the flour and cheese. When the sauce is well combined and the cheese has melted, leave to simmer gently for a couple of mins, then add the fish. Continue to simmer for 3-4 mins.

Finely chop the parsley and set aside 2 tbsp. Stir the rest into the sauce. Spray an ovenproof dish with oil. Spoon the fish and sauce into the dish and season.

Mix the rest of the parsley with the couscous and sprinkle over the sauce. Sprinkle the cheese in top, then drizzle over the oil. Bake the crumble for about 10 mins until golden and bubbling. Serve.

Salmon with Lentil and Couscous Salad

I had a great deal on fish from The Saucy Fish Company last week and one of the things I bought was roasted lemon and herb salmon. I used one of the fillets to make this delicious salad to take for lunch on Monday. Simple to make and lovely and flavourful.

Salmon with Lentil and Couscous Salad
(Serves 1)

30g puy lentils
30g giant couscous
1 heaped tsp pesto
handful cherry tomatoes, halved
1 spring onion, sliced
salad leaves
1 salmon fillet, cooked

Bring a pan of water to the boil and cook the lentils according to packet instructions, add the couscous the right amount of time before the end of the lentil cooking time (check the packet). Drain and run under the cold tap, drain again well. Stir through the pesto.

Put the salad leaves in the bottom of a dish and top with the lentil mixture. Top with the cherry tomatoes and spring onion and then the salmon. Serve.

North African Stuffed Sole

This was rather a tasty treat. I loved the combination of flavours in this dish and obviously if you want it spicier add more chilli sauce. I actually used sole rather than plaice which the original recipe called for but they are pretty much interchangeable. I also served it over bulgar wheat rather than couscous.

North African Stuffed Sole (from WW Nice N Spicy)
(Serves 2)
(10 WW PorPoints per serving)

1 small onion, chopped finely
2 carrots, peeled and grated
small bunch mint, chopped
1 tsp chilli sauce
1 garlic clove, crushed
1 tsp tumeric
1/2 tsp ground ginger
2 tbsp low fat natural yoghurt
2 plaice or sole fillets
400g can chopped tomatoes
125g dried couscous
300ml hot veg stock
salt and pepper

Preheat the oven to 180C. In a large bowl mix together the onion, carrots, mint, chilli sauce, garlic, spices and yoghurt to make the stuffing.

Place a large piece of kitchen foil on a baking tray and lay the plaice fillets in the middle. Spoon the stuffing over each fish and carefully fold over the fillets to encase the filling.

Make the foil into a parcel, scrunching the edges leaving the top open. Pour the tomatoes over the fish. Season and fold over the top of the parcel scrunching the foil so the fish is sealed in. Bake in the oven for 30 mins.

About 5 mins before the fish is ready, place the couscous in a bowl and pour over the stock. Cover and leave for 5 mins, then fluff up with a fork. Serve the couscous with the fish and spoon over the juices from the foil parcel.

Spiced Meatballs with Roasted Carrot Couscous

This was dinner on Monday. I really enjoyed this meal, it was flavourful and tasty and I love meatballs! You really need to yoghurt though I think it would be a little dry without it. I also steamed a whole pile of veg to eat with it and then promptly forgot about it, so when I went back into the kitchen there was a pile of over steamed veg which was a bit yucky and the meal really didn't need the extra veg.

Spiced Meatballs with Roasted Carrot Couscous (from WW Fresh and Easy Everyday)
(Serves 4)
(11 WW ProPoints per serving)

450g carrots, cut into small chunks
cooking spray
250g extra lean beef mince
250g extra lean pork mince
1 tsp ras el hanout spice
30g dried breadcrumbs
1 bunch spring onions, chopped finely
1/2 tsp ground coriander
zest 1 lemon
salt and pepper

Preheat the oven to 200C, Put the carrots in a baking tray and spray with cooking spray. Season and roast in the oven for 10 mins until starting to brown.

Meanwhile, mix together the beef and pork mince, ras el hanout, breadcrumbs and white end of the spring onions. Season and divide the mixture into 24 pieces then roll each piece into a small meatball.

After the carrots have roasted for 10 mins, add the meatballs to the roasting tray. Sprinkle the carrots with the coriander and return to the oven for 20 mins, tossing everything halfway through.

Meanwhile, put the couscous, the green ends of the spring onions and the lemon zest in a bowl and pour over 400ml boiling water. Cover and leave for 10 mins.

Fluff the couscous with a fork. Remove the meatballs from the roasting tray and keep warm. Mix the carrots, meatball juices and seasoning into the couscous.

Divide the couscous into four bowls and top with the meatballs and for an extra ProPoint, 1 tbsp zero fat yoghurt each.

Smoked Haddock and Couscous Salad

This is a bit like a kedgeree but using couscous instead of rice. It can be eaten hot rather than cold but it shapes up really well in a lunch box. I used smoked cod rather than smoked haddock, which is not quite as powerful but still pretty good.

Couscous and Smoked Haddock Salad (from Salad Days - Good Housekeeping)
(Serves 4)

175g couscous
125g smoked haddock, flaked
50g cooked peas
1 tsp curry powder
2 spring onions, sliced
1 tbsp parsley, finely chopped
1 hard boiled egg, chopped
2 tsp lemon juice
salt and pepper

Cook the couscous according to the packet instructions.

Mix the couscous with the smoked haddock, peas, curry powder, spring onions, parsley and egg. Toss with the lemon juice and salt and pepper, then serve.

Warm Chicken and Preserved Lemon Salad

I had this salad cold in a lunchbox and it was very tasty. I didn't miss the fact that there was very little dressing in this recipe, there was enough flavour from the harissa and preserved lemons. Really easy to make too.

Warm Chicken and Preserved Lemon Salad (adapted from Waitrose Recipe Card)
(Serves 4)

2–3 tsp harissa
1 tbsp oil
4 chicken breasts 
2 red peppers, seeded and quartered
1 fennel bulb, sliced
150g couscous
1 tbsp extra-virgin olive oil
140g pack watercress, rocket & spinach salad
2 tbsp green olives, halved
2 preserved lemons, finely chopped
2 tbsp chopped coriander

Mix together the harissa and oil and brush the chicken, peppers and fennel with the mixture.

Cook the chicken, peppers and fennel in a preheated griddle pan or under a medium grill for 8–10 mins on each side until nicely browned and cooked through with no pink meat and the juices run clear.

Meanwhile, place the couscous in a large heatproof bowl and cover with 300ml boiling water. Leave for 5 mins until the water has been absorbed, then fluff up with a fork. Stir through the extra-virgin olive oil and transfer to a large serving bowl.

Slice the chicken and peppers into strips and add to the couscous along with the salad leaves, olives, lemons and coriander. Toss well together and serve immediately, or leave to cool completely and serve chilled.

Roasted Vegetable Couscous with Mascarpone

This is meant to be a hot dish and I think it would be lovely as such but I had it cold for lunch and it was really good. I'm not a huge fan of tinned chickpeas but adding them to the couscous cooks them a bit and makes them softer.

Roasted Vegetable Couscous with Mascarpone (from Good Food Magazine October 2009)
(Serves 4)

4 red peppers, deseeded and sliced

2 courgettes, halved and then cut into thick sticks

2 garlic cloves, peeled and bruised

1 tbsp olive oil, plus extra for drizzling

½ tsp sugar

6 tomatoes, quartered

1 red chilli, deseeded and finely sliced

200g couscous

400g can chickpeas, rinsed and drained

50g mascarpone or full-fat soft cheese

small handful chopped flat-leaf parsley

Heat oven to 200C and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.

Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Covered with cling film and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.

Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil. Or pack into a lunchbox and leave to cool.

Turkey with Veg and Couscous Salad

This is a take on a Weightwatchers recipe with my own twist. It was delightfully tasty and a bit different with the chopped tomatoes mixed in. I didn't think I'd like it cold but I loved it.

Turkey with Veg and Couscous Salad

(Serves 1)

60g Israeli couscous

1 turkey breast

pinch cumin

pinch coriander

1/2 onion, chopped

1/2 yellow pepper

1/2 small courgette

handful sugar snap peas, halved

handful spinach leaves

1/2 small tin chopped tomatoes

Bring a pan of water to the boil and cook the couscous according to packet instructions, drain, run under the cold tap and drain again well.

Heat a tbsp oil into a frying pan, add the onion, pepper and courgette and cook for 2-3 mins. Stir in the cumin and coriander. Add the sugar snap peas and cook for 2-3 mins more. Add the chopped tomatoes and spinach and stir to combine. Add the couscous and cook for a min or 2.

Meanwhile, heat a griddle pan. Spray the turkey with cooking spray and cook for 3-4 mins on each side. Remove and leave to cool.

Transfer the couscous mixture to your lunchbox and leave to cool. Slice the turkey and top the couscous when cool.

Jamie's 15 Minute Meals: Greek Chicken with Herby Vegetable Couscous and Tzatziki

This is another one of Jamie's triumphs. I really loved the flavour of this salad especially when I mixed the tzatziki into it. I used Israeli couscous rather than normal which didn't detract from the dish at all. I also ate it cold in a lunchbox for lunch. One to be made again.

Greek Chicken with Herby Vegetable Couscous and Tzatziki (from Jamie's 15 Minute Meals)

(Serves 4)

 

Couscous
300g couscous
2 mixed-colour peppers
1 red chilli
4 spring onions
1/2 bunch of dill
200g peas
1 small handful black olives
extra-virgin olive oil
40g feta cheese

Chicken
2 chicken breast
Dried oregano
Ground allspice
1 lemon
olive oil

Tzatziki
1 lemon
1/2 cucumber
250g yoghurt
1/2 bunch of mint

Put the cous cous in a bowl and pour over 2 mugs of boiling water with a pinch of salt, cover with cling film.

Place the chicken breasts onward a large piece of grease paper and sprinkle with salt, pepper, oregano, allspice and lemon zest. Fold over the rest of the greaseproof paper and bash with a rolling pin. You want to flatten the chicken out so it’s about 1.5cm thick. Then place it in a frying pan with some oil and fry for about 3-4 mins each side

Whilst the chicken is cooking, grate the cucumber coarsely, sprinkle with salt and squeeze out the extra water. Put it into a bowl with the yoghurt and the juice of 1/2 a lemon. Mix together and then rip up the mint and mix it in.

 

Take the chicken off the heat and put the spring onions, peppers and chilli in a blender and whizz up until they are finely chopped. Mix this in with the cous cous as well as some cooked peas and the feta and olives. Drizzle some olive oil and the rest of the lemon juice onto the cous cous.

Season to taste, cut your chicken into strips and lay it around the cous cous with the bowl of tzatziki in the middle. Serve.

Couscous Salad with Courgette and Goat's Cheese

This was a just a salad where I grabbed what I had in the house and put it all together! It was a lovely fun salad with lots of vibrant colours and flavours. Had I thought about it some herbs would be nice in here too, or you could exchange the lemon juice for balsamic.

Couscous Salad with Courgette and Goat's Cheese

(Serves 1)

60g Israeli couscous

1 small courgette, sliced

1 tbsp pine nuts

8 cherry tomatoes, halved

2 artichoke hearts, quartered

30g soft goats cheese

1 tsp olive oil

juice 1/4 lemon

Bring a pan of water to the boil and cook the couscous according to packet instructions. Drain, run under the cold tap and then drain again well.

Meanwhile, heat a frying pan and add the pine nuts, toast until golden.

Tip the pine nuts out of the pan and add a little oil. Heat and then add the courgette and cook until browned. Leave to cool.

Put all of the ingredients into a bowl, drizzle over the olive oil and squeeze over the lemon juice. Stir well to combine and pack into a lunchbox or serve.

Chicken Couscous Salad

I am trying to use up a punnet of peaches in different ways, this salad was really tasty and I didn't really notice the sweetness of the peaches. I used Israeli couscous but the original was made with normal couscous. I loved all the different elements in this salad, it worked really well together.

Chicken Couscous Salad (from WeightWatchers Sensationally Seasonal)

(Serves 2)

(8 WW ProPoints per serving)

100g Israeli couscous

grated zest and juice 1/2 lemon

2 tbsp chopped coriander

1 peach, stoned and chopped

10 cherry tomatoes, halved

4 spring onions, chopped

1 roasted red pepper, chopped

1 chicken breast, sliced into bite size pieces

salt and pepper

Being a pan of water to the boil, add the couscous and cook according to packet instructions. Drain and run under the cold tap, drain well.

Stir in the lemon juice and zest, coriander, peach, tomatoes, spring onions and pepper and season. Stir in the chicken and transfer to a lunchbox or serve.

Israeli Couscous with Asparagus, Peas, Sugar Snap and Crab

This was a lovely fresh summer salad, the crab was a really good addition to what was originally a veggie dish.

Israeli Couscous with Asparagus, Peas, Sugar Snaps and Crab
(adapted from Epicurious)
(Serves 2)

2 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 garlic cloves, minced, divided
1/2 tsp finely grated lemon zest
120g Israeli couscous (6 to 7 ounces)
100g asparagus spears, trimmed, cut  into 3/4in pieces
50g sugar snap peas, trimmed, cut into 1/2in pieces
50g shelled fresh green peas or frozen, thawed
1 tin white crab meat
2 tbsp chopped chives
30g Parmesan, grated

Whisk together the oil, lemon juice, 1 garlic clove, and lemon zest in small bowl.

Bring a pan of water to the boil and cook the couscous according to packet instructions.

Meanwhile, heat 1 tbsp of oil in  frying pan over a high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper and sauté until tender, about 3 mins. Transfer the vegetables to a large bowl.

Add the crab and couscous to the bowl with the vegetables. Drizzle over the dressing. Add the chives and Parmesan and toss. Season with salt and pepper and serve or leave to cool and pack into a lunchbox.

Israeli Couscous with Chicken and Peas

I adapted a hot couscous dish to make a salad and it kind of worked. It is lovely and lemony and the peas give that lovely freshness to the salad, but it was missing something, I'm just not sure what.

Israeli Couscous with Chicken and Peas (adapted from A Family Feast)
(Serves 4)

 

250g Israeli couscous

40g Parmesan cheese, grated 

4 spring onions, finely sliced

50g frozen peas

3 chicken thighs, cooked and shredded

zest of 2 lemons

juice 1 large lemon

2 tbsp olive oil

salt and pepper

 

Bring a pan of water to the boil and add the couscous, cook according to packet instructions adding the peas for the last 3-4 mins of cooking. Drain and run under the cold tap, drain again well.

 

Put the couscous, Parmesan, spring onions, peas and chicken in a bowl. Add the lemon zest, lemon juice, olive oil, salt and pepper and mix well to combine. Pack into a lunchbox or serve.

Salmon, Asparagus and Couscous Salad

This was delicious, really lovely flavours and it was really good to have some asparagus even if it was grown in Mexico! I can't wait for the English asparagus season to start.

Salmon, Asparagus and Couscous Salad (from My Daily Morsel)

(Serves 4)

 

4 skinless salmon fillets

1 tbsp olive oil

salt and pepper

500g asparagus, trimmed and cut into 1 in pieces

250g Israeli couscous

½ red onion, thinly sliced

100g feta cheese, crumbled

 

For the dressing

4 tbsp extra-virgin olive oil

4 tbsp fresh lemon juice

1 tbsp chopped dill

salt and pepper

 

Preheat the grill.

 

Drizzle the salmon with the olive oil and season with the salt and pepper. Grill the salmon for 6 to 8 mins, until the fish is cooked through and flakes easily. Remove from the grill and break the fish up into bite-size pieces.

 

Meanwhile, bring a pan of water to the boil. Add the couscous and cook according to packet instructions adding the asparagus for the last 2-3 mins. Drain and run under the cold tap, then drain again well.

 

Put the oil, lemon juice, dill, salt, and pepper in a jam jar. Shake until well combined.

 

Put the asparagus, couscous, salmon, red onion, and feta in a large bowl and mix well. Drizzle the dressing over the salad and toss to coat. Serve.

Israeli Couscous Stuffed Peppers

I made stuffed peppers, another warming comfort food dish especially with all the ooey gooey cheese in this one.

Israeli Couscous Stuffed Peppers (from Chow)
(Serves 6)

1 tbsp oil
1/2 onion, chopped
2 garlic cloves, finely chopped
2 courgettes, diced
1 tbsp tomato paste
250g Israeli couscous
6 peppers
150g cheddar and mozzarella mix, grated
50g Parmesan cheese, finely grated 
3 tbsp basil leaves, chopped

Put a pan on the heat with the oil. Add the onion and garlic and cook, stirring occasionally, until beginning to soften, about 5 mins.

Increase the heat and add the courgette. Cook, stirring occasionally, lightly golden about 2 to 3 mins. Add the tomato paste, stir to combine, and cook for about 1 min. Remove the pan from the heat and set aside.

Bring a pan of water to the boil and cook the couscous according to packet intructions. Drain rinse under cold water, drain well.

Cut the top off the pepper and remove and discard any seeds and membrane from the pepper.

Transfer the drained couscous to a large bowl; add the courgette mixture, cheeses, and basil; and stir to combine. Season with salt and pepper.

 

Evenly divide the filling between the peppers and put the peppers back on top. 

Heat the oven to 200C and bake the peppers for 40 mins until soft.

Puy Lentil, Couscous and Hummus Salad

This is really more of a putting together recipe than an actual cooking anything recipe but it's here for inspiration more than anything, and that's what this blog is partly about, recipes to be used and played with, using whatever you have in the house. This salad was really simple to throw together but the flavour combinations were fantastic. The hummus when mixed with everything gave the dish a different sort of "vinaigrette" which worked fantastically and I loved the crunch of the pumpkin seeds.

Puy Lentil, Couscous and Hummus Salad (adapted from Salad Pride)
(Serves 1)

60g lemon and garlic couscous
1/2 head lettuce, shredded
100g puy lentils, cooked
2 tbsp hummus
1 tbsp pumpkin seeds, toasted

Put the couscous into a bowl and pour over enough boiling water to cover by about 1/2 cm. Leave for 5 mins until the couscous has soaked up all the water then fluff with a fork, leave to cool.

Grab your lunchbox and put the shredded lettuce in the bottom of the box. Top with the couscous, followed by the puy lentils. Dollop the hummus on top of the lentils and then sprinkle the toasted pumpkin seeds over the top.

Merguez Sausage Couscous Salad

A wonderfully tasty couscous salad, which would be fantastic made with giant or Israeli couscous instead. I made this fantastic Israeli couscous dish a couple of weeks ago and thought that it would make a fantastic salad. I changed a few things, added in some olives and some seasoning as well as the sausages, I also used normal couscous instead of the giant stuff, either works, and it was delicious, lovely with the spiciness of the sausages.

Merguez Sausage Couscous Salad
(Serves 1)

1/4 red onion, diced
1/4 fennel bulb, diced
1/4 aubergine, diced
1/2 red pepper, diced
1 garlic clove, skin left on
cooking spray
1/2 tsp cumin seeds
1/2 tsp ras-el-hanout
5 cherry tomatoes, halved
2 merguez sausages
75g dried couscous
6-8 olives, halved
1 tsp parsley, chopped
1/2-1 tsp harissa
1/4 preserved lemon, rind only, chopped
squeeze lemon juice

Preheat the oven to 180C

On a baking tray spread out the onion, fennel, aubergine, red pepper and garlic clove, spray with cooking spray and mix until well coated. Sprinkle over the cumin and ras-el-hanout. Cook in the oven for 30 mins stirring  at 15 mins and adding the cherry tomatoes.

Cook the merguez sausage in the oven for 20-30 mins until cooked through.

Prepare the couscous according to packet instructions, usually putting into a bowl, pouring over boiling water and leaving to stand for 5 mins. Fluff with a fork.

Add the olives, parsley, harissa, preserved lemon and lemon juice to the couscous and mix.

When the merguez are cooked, cut into 2cm/1in chunks and add to the couscous.

When the roasted veg are done, carefully remove the garlic clove. Add the veg to the couscous. Squeeze the garlic out of it's skin into the couscous mixture and stir to combine. Pack into your lunch box and leave to cool. Refrigerate overnight and your lunch is ready for the following day.

Roasted Veg Israeli Couscous with a Poached Egg

Today I have an author visit at school, this is something that I organise and sort out, the run up to this one has not been smooth even less so as I managed to schedule it for the day after a bank holiday! But in a couple of hours it will all be over and I will be able to enjoy the sunshine for a little bit! It really is beautiful out there today.

Last Monday I went to a new zumba class last week in Westminster after work and I knew that I would be back much later than normal so I wanted something quick for dinner. This turned out to be a dinner of kings. I made the couscous and roasted veg mix the day before and just reheated it in a pan as the egg was poaching, sprinkled over the cheese and I was good to go. It was delicious and just what I needed after a hard work out!

Roasted Veg Israeli Couscous with a Poached Egg (adapted from For the Love of Cooking)
(Serves 4)

 cooking spray
1 aubergine, diced small
1 small sweet yellow onion, diced small
1 fennel bulb, diced small
1 red pepper, diced small
5 cloves of garlic, skins kept on
salt and pepper, to taste
24 cherry tomatoes
300g Israeli/giant couscous
4 eggs
Goat's cheese
Parmesan cheese, grated

Preheat the oven to 180C. Line a baking sheet with tin foil then coat it with cooking spray.

Place the veg onto the baking sheet then add the cloves of garlic (skins on). Spray with cooking spray and then season with salt and pepper. Place into the oven and roast for 20 minutes, stirring the mixture, after 10 minutes. Add the tomatoes and continue to roast for 15-20 more minutes. Carefully remove the garlic cloves from the tray and squeeze the garlic out of the skins.

Meanwhile, Bring a pan of water to the boil and cook the Israeli/giant couscous according to the packet instructions.

Bring a pan of water to the boil and poach the eggs.

Add the roasted veggies to the couscous and gently mix until well combined. Pour into a serving dish, top with the poached egg then sprinkle the top with goat's cheese and Parmesan.

Thai Veg with Israeli Couscous

Today I am destroying a sofa with the hope that a new one will arrive on Monday! Whilst I'm doing that, here is a lovely lunch recipe, it is fantastic served hot or cold and is my first try with giant Israeli couscous and I have to say I like it!

Thai Veg with Israeli Couscous (adapted from Straight Up Food)
(Serves 4)

300g dry Israeli couscous
1 tbsp oil
1 head broccoli, cut into small florets
3 carrots, thinly sliced or julienned
8 mushrooms, diced
½ head of cabbage, thinly sliced
100g frozen peas, thawed
bunch of coriander, roughly chopped
4 spring onions, chopped

For the sauce
30 ml water
2 cloves garlic
1 tbsp fresh ginger, minced
2 tbsp peanut butter
2 tbsp soy sauce

Cook the couscous according to packet instructions. Drain and rinse with cool water.

While couscous is cooking, blend sauce ingredients until smooth, check that peanut butter is completely incorporated. Set aside.

In a large saucepan, heat the oil and then add the broccoli, carrots and mushrooms, and cook on a medium-high heat for about 5 minutes to begin softening. Add the cabbage and peas, and cook for another 5 minutes, until the broccoli, carrots and cabbage are softened.

Add the sauce, couscous, coriander and scallions to the vegetables, and thoroughly mix through, cooking another minute or two. Remove from the heat and allow to cool. Transfer to your lunchbox and garnish with cilantro or toasted sesame seeds.

Chicken Tagine with Lemon Couscous

I'm not quite sure why this is in the Nice N Spicy book as it's not really spicy but it is very flavourful.

Chicken Tagine with Lemon Couscous (from WeightWatchers Nice n Spicy)
(Serves 2)
(10 WW ProPoints per serving)

cooking spray
2 chicken breasts
1 red pepper, deseeded and sliced
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp turmeric
2 tomatoes, chopped
250ml chicken stock
400g can apricots in natural juice, drained and sliced
2 tbsp fresh coriander to garnish

For the couscous
125g couscous
150g chicken stock or water
75g steamed green beans, chopped into 1 inch pieces
grated zest and juice of 1 lemon
salt and pepper

Spray a lidded frying pan with cooking spray and heat until hot. Add the chicken breasts and cook for 3 mins turning once, until browned on both sides. Remove from the pan.

Spray the pan again with the cooking spray and add the pepper and onion. Stir fry for 5 mins until just tender. Add the garlic and spices and continue cooking for 1 min. Return the chicken to the pan with the tomatoes and stock. Cover and simmer over a low heat for 15 mins. Add the apricots and cook for another 5 mins until the chicken is tender.

Meanwhile, to prepare the couscous, place it in a bowl, pour over the hot stock and cover with clingfilm. Set aside to soak for 10 mins. Fluff with a fork, stir in the beans and lemon zest and juice, then season.

Serve the chicken tagine with a pile of the couscous, scattered with the coriander.