Worthy of being a store-cupboard staple, couscous is extremely versatile and quick to make. Use as a side to tagines and curries, or in soups or summer salads.
This is the king of couscous. It serves more than six, but you can reheat the meat, veg and stock, and it tastes even better second time around.
Red peppers are stuffed with a delicious mixture of chorizo, couscous, courgette, onion, mushrooms and tomatoes. This dish works well as a starter as well as a main course.
This vegetable-rich couscous is lower in fat than most pilafs and it makes a marvellous, healthy main dish, or an excellent side dish for almost any simply cooked meat or poultry, when it will serve 8 or more. Any leftovers can be used as a delicious stuffing for chicken or other poultry or game birds.
A hearty veggie stew with couscous. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colourful vegetables, drenched in delicious gravy and spiced with a traditional hot chilli sauce called harissa.
Enjoy the fragrant flavours of coriander and mint in this North African-inspired salad, that can be largely prepared ahead. Lamb is a good source of protein, as well as B vitamins, iron and zinc.
Couscous makes a brilliant base for a quick salad, as it only needs a brief soaking in hot stock (or water). Here it is combined with chickpeas, dates, oranges and pistachios for a Middle Eastern-style vegetarian dish.
Tasty sardines are super-healthy and here they are stuffed with a refreshing, zesty couscous. Ask your fishmonger to bone the fish for you, so they're ready to fill.
Guinea fowl, in season in autumn and winter, tastes like a cross between chicken and turkey, and is very lean. Here it's roasted with a fig and pistachio couscous stuffing and basted with a spicy lemon marinade to keep the meat deliciously moist. A leafy salad with fresh oranges makes a great side dish.
Chermoula, a North African mix of spices, gives a warming flavour to this chicken served on a mild and fruity salad.
Lightly charred vegetables and herbs lend a wonderful flavour to this easy couscous.
Harissa adds fire to this swift salad of stir-fried smoked tofu with sun-dried tomatoes, sultanas and almonds in fluffy couscous. Delicious!
This salad goes with simply prepared fish or meat. You can change the vegetables to your taste.
Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.
This simple salad is a favourite of my daughters & whenever made will simply disappear from the fridge before I get to serve it! Quick & easy to prepare & useful to use up odds and ends of salad ingredients.
A great blend of exciting and subtle flavours that are infused into the chicken during cooking, making every bite juicy and lively. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
This elegant yet simple salad is lovely as a complement to a main course or on its own.
This makes a great side to any meat or veggie main, mixed grill and of course tagine.
Impress your friends with this classic Moroccan dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!
This couscous salad is a summer favourite, great for picnics and light lunches in the garden! Walnuts can be used instead of the pine nuts, and either are nice toasted before adding to the salad.
Couscous salads are perfect for packed lunches, picnics and light summer meals. This is a spicy, aromatic salad with loads of fresh herbs. This is my interpretation of tabbouleh - enjoy!