Ingredients

• 1 cup(s) Blu gourmet pearl couscous
• 2 tablespoon(s)s extra virgin olive oil
• 1/2 brown onion (chopped)
• 1 strip(s) bacon (finely diced)
• 1 & 1/2 cup(s)s Stock
• 1 cup(s) green peas
• 3 tablespoon(s)s finely grated parmesan cheese
• 1 teaspoon(s) butter (optional)
• 4 tablespoon(s)s parsley (chopped)

Directions

1. Pour olive oil into a non-stick pan over medium heat.
2. Add chopped onion and bacon and, while stirring, cook for 2-3 minutes without browning.
3. Add stock or water and bring to the boil. Stir in pearl couscous and seasonings.
4. Bring to a simmer, add peas, cover pan and cook for 8-10 minutes, adding a little boiling water from a kettle if a bit dry.
5. When it’s cooked the stock will have been absorbed.
6. Stir in the parmesan, the butter, the parsley and the garlic and serve.

Ingredients

• 250 gram(s)s Blu gourmet pearl couscous
• 1 juice of a lemon
• 2 tablespoon(s)s soy sauce
• 1/2 teaspoon(s) sesame oil
• 1/2 red chilli (finely sliced)
• 3 tablespoon(s)s extra virgin olive oil
• 80 gram(s)s roasted cashew nuts
• 1/2 cup(s) fresh coriander leaves
• 1 cup(s) cooked corn kernels (canned is fine)
• 200 green beans (cut into small pieces)
• 300 cooked pumpkin cubes

Directions

1. Bring a large volume of salted water to the boil.
2. Stir in the couscous and cook uncovered for 10 minutes.
3. Drain the couscous, place in cold water to cool, then drain again.
4. In a bowl mix together the lemon juice, soy sauce, sesame oil, red chili, olive oil, cashew nuts and coriander leaves.
5. Add the cold drained couscous and toss gently.
6. Add the vegetables and toss together very gently before serving

Ingredients

• 250 gram(s)s Blu gourmet pearl couscous
• 10 prawns (shelled)
• 1/2 avocado
• 2 tomatoes (small)
• 1 egg (hard boiled)
• 1 teaspoon(s) olive oil
• 1/2 teaspoon(s) curry powder (add more for a stronger taste)

Dressing

• 1 juice of a lemon
• 1 tablespoon(s) red wine vinegar
• 3 tablespoon(s)s olive oil
• 1 pinch(es) salt
• 1 pinch(es) pepper (chopped very finely)
• 6 leaf(ves)s mint
• 3 tablespoon(s)s chives or spring onions

Directions

1. Add curry to oil in a deep pan and slightly heat, then add couscous and stir through very well over the flame for 1 minute.
2. Add boiling water ( see packet for quantity of water ) to the pan and stir periodically for 10 minutes.
3. Once water is absorbed and the couscous is soft remove from flame and stir through 1 teaspoon of olive and then spread out evenly, so that you don’t get any clumps.
4. Stir about every 5 minutes till the couscous is cooled.
5. Boil the prawns till orange in colour then cool quickly with cold water.
6. Cut tomatoes into quarters then remove seeds. Then cut into small squares.
7. Peel and dice avocado into small pieces.
8. Separate yolk and white of egg and cut into small pieces.
9. Mix all dressing ingredients together before pouring over cooked couscous.
10. Add dressing to the couscous and mix through well.
11. Add all the other ingredients gently and mix through well.
12. Cut Prawns into 1cm pieces and mix through salad.
13. Leave 4 prawns whole to place on top for presentation

Ingredients

• 250 gram(s)s Blu gourmet pearl couscous
• 2 tablespoon(s)s olive oil
• 1 brown onion (chopped)
• 1/2 fresh chilli (seeded & finely sliced}
• 1/2 teaspoon(s) turmeric (ground)
• 1 &1/2 teaspoon(s) cumin (ground)
• 2 cup(s)s hot stock of your choice
• 2 tablespoon(s)s pistachio nuts or diced almonds
• 2 tablespoon(s)s dried apricots (diced)
• 1 tablespoon(s) lemon juice
• 1 pinch(es) parsley (finely chopped)
• 1 pinch(es) black pepper (freshly ground)
• 1 teaspoon(s) salt

Lamb Marinade

• 4 x 150 gram(s)s deboned loin of lamb (cut into 2 pieces lengthwise)
• 2 tablespoon(s)s olive oil
• 1 teaspoon(s) cumin (ground)
• 1/2 teaspoon(s) chilli paste
• 2 teaspoon(s)s cracked pepper
• 1 pinch(es) salt

Directions

The lamb marinade

Place all ingredients, except the salt, in a bowl and leave to marinate for at least 1 hour before grilling the lamb. When the couscous is just cooked, season the lamb with salt just before serving.

The lamb pilaf

1. Heat the olive oil in a pan.

2. Stir in the onion and cook for 3 minutes on medium heat.

3. Stir in the chilli, turmeric and cumin and season with a little salt and pepper.

4. Add the pearl couscous and stir for 30 seconds.

5. Add the stock, stir well and bring to a low simmer.

6. Cover pan with a lid and cook for about 10 minutes until the couscous is cooked.

7. Stir in the pistachio nuts, dried apricots and lemon juice.

8. Sprinkle with chopped parsley and serve with the grilled lamb