Best Herby Couscous Recipes

HOT MUSTARD TUNA WITH HERBY COUSCOUS

Steps:

• Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
• Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.

HERBY COUSCOUS

Steps:

• In a medium saucepan, bring 2 1/2 cups water, the butter and 1 teaspoon salt to a boil over medium-high heat. Once the water is boiling, add the couscous. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, for 8 minutes. Turn off the heat, cover the saucepan and let sit for 5 minutes. Fluff with a fork.
• Add the basil, chives, parsley, olive oil, dill, lemon zest and juice to a large bowl. Add the cooked couscous and toss to combine. Season with salt and pepper, toss to combine.

HERBY SALMON & COUSCOUS PARCELS

Steps:

• Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
• Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

HERBY BARLEY COUSCOUS WITH CHIPOTLE HALLOUMI

Steps:

• Put the dry couscous into a slightly larger bowl and pour over the boiling stock. Cover with a plate or clingfilm and set aside for at least 20 minutes.
• Slice and brush the halloumi cheese with a coat of chipotle paste and set aside for a few minutes.
• While the couscous it's getting infused, and the halloumi a little confused
• Grill the apricots and the broccoli on a griddle pan for about 2 to 3 minutes on each side then remove and put on a plate aside.
• Grill the halloumi cheese too for 2 minutes on each side and set aside once finished.
• Toast the pecan nuts in a pan for literally 2 min tossing almost constantly and make sure you're not abandoning that pan till you take them off that pan. Warning
• They burn fast! After toasting, take them out from that pan and place them on a chopping board ready for a rough chopping once they are cool enough to handle which should be 1 min or so.
• In a jar, place all dressing ingredients and give those a good old shake. Shake it, shake it, and shake a little bit more until you think enough is enough.
• Get the couscous fluffed up with a fork, season and add half of the dressing, the washed and finely chopped herbs including the mint leaving a pinch of two aside for sprinkling at the end, add the chopped nuts and most of the pomegranate seeds. Give it all a nice mix.
• Serve the barley couscous mixture onto the serving plates and top with the grilled apricots, halloumi and the broccoli.
• Drizzle the remaining dressing sprinkle some more pomegranate seeds and few more chopped herbs and serve.

HERBY COUSCOUS WITH GRILLED VEG

Steps:

• Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as it soaks inches.
• While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on to the naked flame of my gas hob. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be.
• When fully blackened, place in a sandwich bag, wrap in clingfilm or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop.
• On a very hot ridged grill pan, lightly char the asparagus and courgettes or patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chillies and ripped-up herbs. Mix well.
• Add the olive oil and lemon juice and toss well. You may need more than 40 ml, you may want less it depends on you. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.

ROASTED SQUASH WITH CHICORY, GOAT'S CHEESE & HERBY COUSCOUS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the bulbous end from the squash, then halve, scoop out the seeds and cut into wedges (reserve the long neck of the squash for another recipe). Spread the squash wedges out in a roasting tin. Peel the garlic and toss this through the wedges along with some seasoning and the olive oil. Roast for 30 mins until the squash is tender.
• Meanwhile, cook the couscous following pack instructions. Drain, return to the pan and leave to steam-dry. Tip the basil, parsley, pine nuts and half the extra virgin olive oil into a food processor with the sugar and some seasoning. Blitz to a coarse paste. With the motor running, drizzle in the remaining extra virgin olive oil and lemon juice. Season to taste, then toss with the couscous.
• When the squash is tender, roughly mash the garlic clove and gently stir through the squash. Toss the wedges through the couscous with the chicory leaves and goat's cheese. Any leftovers will keep covered in the fridge for up to a day.

HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING

Steps:

• Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
• Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.