Moroccan Couscous

This is something that can be made in a large batch and reheated in smaller portions when needed. It is highly versatile and the recipe always varies whenever I make it, so different ingredients can be added each time you serve it.

Although couscous itself is not bursting full of nutrients, it is a great alternative carbohydrate to the wheat we tend to choose for most meals. The chickpeas provide you with much needed protein and the fruit and vegetables provide a lot of long-lasting energy.

This is great as a quick lunch option, especially if made in advance and kept in the fridge, but can also be a healthy dinner (perhaps with the addition of some grilled chicken to bulk it up a bit).

Kitty has talked about the use of planted herbs in recipes in a previous blog post, and the tactic of buying at the end of the day in supermarkets when they tend to be reduced. This recipe is a great opportunity for these plants to be used (especially if you don't have a vast quantity of dried herbs and spices in the cupboard), as Moroccan implies a lot of exotic herby flavours.

A work in process

Ingredients (makes 5 large portions)

500g of Couscous
1 onion
2 cloves of garlic
1 can/carton of chickpeas (drained)
A large handful of herbs of your choice (coriander/parsley etc)
or
A large tsp of dried herbs (ground cumin/ground coriander etc)
1-2 tbsp of lemon juice (or any fruit juice you have)
2-3 carrots (grated)
1 pepper (optional but adds colour, espec. if red)
150g of raisins
150g of sultanas (or just 300g of one of these if cheaper)
2 cups boiling chicken or vegetable stock (about 2 stock cubes worth, follow ingredients on packaging)


Recipe

• In a large saucepan (you need to be able to fit in all the rest of the ingredients as well) fry the chopped up onions and crushed garlic cloves on a low heat.
• Stir in your boiling stock once the onion has browned (make sure cubes are completely dissolved before adding)
• Turn down the heat to as low as possible (or just remove from heat) and add couscous (and more boiling water if needed).
• Make sure you keep stirring well, as the couscous is liable to stick to the bottom of the pan without sufficient movement and lubrication (insert lols here).
• Once couscous is properly fluffed, chop up and add the rest of the ingredients (I would advise adding raisins/sultanas first, as allows them to plump up slightly with the steam from the boiled water).

• The best way to chop up fresh herbs is with a large non-serrated knife, place your hand flat on the farthest end of the knife and make a levering motion back and forth across the herbs (repeat in contrasting directions).

Action shot

• Add a decent amount of salt and pepper before finishing to taste (if you don't feel you used enough stock then add more salt to compensate)
• And there you have it, a simple but exciting recipe to keep you going for days (OK, maybe just hours).

Complimentary tune: Love On Top - Beyoncé, I know you all know this song so please belt it out like the belter outer it is for maximum summery happiness.

Tip of the day: If you're cooking meat off the bone, make sure to use the leftover meaty bones as stock. Do this by placing leftovers in a large pan and cover with cold water. Bring this to a simmer and then turn down to a low heat for a couple of hours (between 2 and 6), the longer its left the better the flavour will be. Strain the mixture and store in the fridge for up to 4 days or freeze and use when needed. Make sure you label well though so no-one uses it as an ice cream sauce.

That colour variation though

---C

Sweet Potato Stuffed Peppers with Cous Cous

This recipe is a bit more time-consuming, but delicious and fairly easy to make as well as being cheap. I made this last year at uni quite a lot as it makes a change from something pasta or rice based. It's also super healthy and full of goodness. The protein comes from cheese and pumpkin seeds (or any other nuts or quinoa), carbs from the sweet potato and vitamins and anti-oxidants etc from the vegetable and fruit content.

Ingredients

• 1 pepper (I prefer red)
• Half a large sweet potato or a whole small one
• One small parsnip (if you like parsnip)
• 2-4 tbsp of Philadelphia, other cream cheese, cottage cheese or a soft cheese. (I always have this in stock because I love to eat it in sandwiches with sliced tomato and fresh basil, or on its own if I'm feeling lazy. It can be put in any cheesy sauce and just perks up quite a few dishes).
• Parsley
• Optional 2-3 mushrooms,
• 3 tbsp of cous cous or quinoa or brown rice
• Lemon juice to flavour

Recipe

• Put a saucepan of water on to boil, and put a shake of salt in it. Set the oven to 200 degrees.
• Peel the sweet potato and the parsnip and cut them up into medium chunks. To cut up the parsnip, you'll want to core it as the core is tough. To do this, very carefully cut it in half length-ways, then turn it flat-side down and cut it into quarters. Then hold it angled side up so you have the ridge pointing upwards, then push a knife into the line between the core and the rest of the parsnip, and wiggle it so that the core comes away.
• Once you've done this, cut the parsnip up into chunks and place both this and the sweet potato into the boiling water. Cook them for about 20 minutes over a medium heat, or until a knife poked into a chunk feels soft.
• Once they're done, drain them, place them in a small mixing bowl and mash them with a fork. Add the cheese, parsley chopped up, season with black pepper and a bit of salt, and continue to whiz with the fork.Taste the mix and add more of anything to taste.
• Cut the pepper in half from top to bottom (not round the middle) and put the stuffing in - piling it up a little. Scatter some pumpkin seeds on top and grate some hard cheese too if you have some.
• Smear about a tbsp of oil round a baking tray or dish, and place the two halves of the pepper in it. Put them in the oven and set the timer for 20 minutes.
• While they're cooking, decide what you're going to have with it. I sometimes have brown rice and vegetables. This can be a bit dry though, so here I've suggested cous cous. Follow the instructions on the packet, and add lemon juice and vegetables and a bit of olive oil and seasoning and it should be yummy!!
• You can eat half the pepper, and put the other half in the fridge to eat another day.

Here's one we prepared earlier!

Tip of the day: If you ever see cream on offer in the supermarket, buy it and then freeze it individually in an ice cube tray. Whenever you're making a sauce that needs enriching, wack in just one of those cubes and voila! 

Complimentary tune: Sia - Chandelier (Night Cruise Remix) we love the original tune here at Gourmet Student Grub, and we love this remix even better.

---K