Category Archives: couscous

Recipe: Cold Veggie Couscous

Ingredients;

2 x 125g bags “boil in the bag” couscous
2 sticks celery
1 small bell pepper (your choice of colour)
3 medium tomatoes
1 200g tin sweetcorn
Handful frozen peas
Handful baby broccoli
Handful fresh flat-leaf parsley
Handful sun-dried tomatoes
3 handfuls raisins
Half teaspoon chilli powder
Herbs to taste (e.g. dried oregano, basil, rosemary – approx 2 teaspoons)
Olive oil

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I love couscous, but the preparation can be messy. Superquinn stocks Roma Boil in the Bag Couscous which simply requires it to be boiled for 1 minute, then snip open the bag and pour out. It really is the easy option.

The recipe is so simple here – just chop up the celery, pepper & tomatoes really small and place in a bowl. Using a kitchen scissors, cut the parsley (stalks and all) into teeny chunks directly into the bowl. Also toss in the sweetcorn and raisins.

Bring a large pot of water to the boil, then add in the baby broccoli, sun-dried tomatoes and frozen peas. Boil these for 2 mins, then throw in the bags of couscous. After 1 minute, drain off the water and carefully snip open the bags, pouring the couscous into the bowl, mixing it in immediately.

Slice up the cooked baby broccoli and sun-dried tomatoes (briefly boiling them allows them to re-hydrate slightly) and place these in the bowl along with the cooked peas.

Finally add approx 1 tablespoon olive oil, the chilli powder and dried herbs and stir everything together until well mixed.

This couscous can be eaten on it’s own, or mixed with some protein – try diced prawns & crab sticks; leftover roast chicken; or even flaked roast salmon. I like to make up a batch of this on the weekend and grab a bowlful each day for lunch, with a different topping each time.

If you don’t like any of the vegetables in the recipe, then you can leave them out, but I’d highly recommend replacing them with something you prefer – you could try diced onion, spring onions, roast sweet potato, broccoli or alfalfa shoots or asparagus.

Recipe: Roast rack of pork with couscous

Roast rack of pork
Roast rack of pork

Ingredients;

Rack of Irish pork, approx 5lbs in weight (can be cut in 2 if you prefer)
2 onions
3 carrots
3 parsnips
3 sticks of celery
Dried rosemary
Salt & pepper
Olive oil
2 packets Roma boil in the bag couscous (or substitute 250g other couscous)

Serves 4

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Heat your oven to 180C.

Peel and cube all the veg into equal size pieces (about 1 inch). Place this in the bottom of a large roasting tin. Add 2 tablespoons olive or vegetable oil and toss well until fully coated.

Score the fat/skin on the pork in a criss-cross pattern. Rub the rack all over with olive oil, rosemary, salt and pepper, ensuring the flavouring gets evenly distributed.

Place the pork on top of the vegetables and pop in the oven for 1.5 – 2 hours (until juices run clear). The meat should rest for at least 10 mins when you take it out of the oven.

While the meat is resting, boil water in a saucepan and add the 2 bags of couscous (using boil in the bag is the least messy method), cooking for 1 minute. Pour off the water and carefully snip open the bags, pouring the couscous out into a bowl. Add the roast vegetables and any juices from the pan to the couscous and stir well.

Carve the pork into portions and serve on a bed of roast vegetable couscous.