How I love couscous!!!

I have said it before and I'll say it again, I am a huge couscous fan, cold in salads or with some roast vegies, hot with any number of additions, I just love the texture and the consistency and the flavour of it. And upon noticing we had large amounts in the cupboard at home I decided thats what we were having for dinner last night. But first I decided to look up what it actually is, so here we go: Couscous is made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. Learn something very day huh!

Anyway, last night I raided the vegie drawer and the fridge and came up with this recipe which was lip smackingly delicious to the point where the leftovers may have disappeared....however I also think this recipe would be equally good if you replaced the chicken with a handful of roast pumpkin too.

Chicken and Vegie Moroccan CousCous
180g chicken breast diced
1 zucchini diced
1 capsicum diced
1 x punnet cherry tomatoes halved
2 x 125g tins of corn drained
1 cup of couscous
1 stock cube
1.25 cups of water
Moroccan Seasoning

In a fry pan over medium heat cook your chicken and then add zucchini and capsicum.
After 4-5 mins add tomatoes and corn and mix well. Season to taste with salt and pepper and moroccan seasoning.
Meanwhile in a saucepan over medium heat combine water and stock cube and bring to the boil. Add couscous and stir till liquid has absorbed...you might want to take it off the heat now because unless you stir constantly it tends to blow up....lesson learnt the hard way.
Stir couscous through the vegie and chicken mix. Continue stirring for 2-3 mins until couscous has softened.
Serve and enjoy!


And remember I said we got that swanky new casserole pot thingy...here it is!


And here are the lamb shanks we made in it....OH said they were spectacular.


And here are the bread rolls we made all by ourselves in the oven, excuse the fact we have been nibbling on some of them...they were not rock solid (we were concerned), they were soft and warm and delicious...and about 2 seconds after this photo was taken they were being used to mop up the sauce from the lamb shanks and they ceased to exist...so much for making them for OH's lunches this week! I think they will definetly become a regular event though, I have a hankering to try them with fresh pumpkin soup and with butter and fresh home made jam....although we may need some sort of guard / system so we don't eat them all straight out of the oven again!



*sigh* well I am off to curl up on the couch with a book and a big mug of Creme Brulee tea (caramel and vanilla...mmmmmmm)

Em xx