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Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
Monkfish medallions baked in foil parcels with spiced couscous and fennel, served with a refreshing cucumber and radish yogurt salad.
Roasted marrow halves filled with a Mediterranean-style chorizo and couscous mixture, baked until tender and piping hot.
Grilled lamb chop served with honey-soy pak choi, nutty mustard couscous, and a couscous-stuffed baby pepper.
Marinated lamb, zucchini, and apricots skewered on rosemary stalks, served over a seasoned fruit and onion couscous base.
A flavorful vegetarian strudel featuring roasted peppers, zucchini, aubergine, and caramelized onions mixed with couscous and soft sheep's milk cheese.
Lamb neck fillets simmered in a red wine reduction, served over herbed couscous with green beans and fresh tzatziki.
A simple vegetarian dish featuring couscous and toasted pine nuts, served hot as a side or cold as a salad.
A fragrant lamb stew featuring apricots, raisins, spices, and honey, slow-cooked to perfection and served with couscous.
A refreshingly easy lunch bowl featuring grilled halloumi cheese, couscous, and fresh vegetables drizzled with extra virgin olive oil.
Toasted couscous simmered with dried apricots, Brazil nuts, and herbs, served molded and garnished with fresh basil.
A flavorful haddock curry served over aromatic fennel citrus couscous with a sweet and savory honey soy dressing drizzle.
Pan-seared honey-glazed duck breast served alongside a light, fluffy couscous flavored with fresh mango, coriander, and chili flakes.
Pan-fried toasted couscous combined with red pepper, sweetcorn, and fresh herbs to create a flavorful quick side dish.
Pan-seared sirloin steaks simmered in a rich tomato, anchovy, and caper sauce served over herb-infused lemon couscous.
Butterfly and stuff pork loin with dried fruits, marinate in paprika paste, then grill and serve with nutty couscous.
A fragrant goat tagine packed with dried fruit, nuts, and fresh herbs, served alongside golden-brown toasted nut couscous.
Pan-fried black bream served over a spiced butternut squash tagine and fluffy herb-infused almond couscous.
Grilled merguez sausages served with zesty herbed couscous and a homemade spicy harissa-infused mayonnaise.
Succulent lamb fillet simmered with aromatic spices, served alongside herbed couscous and quick-pickled lemons for a fragrant Moroccan feast.
Slit and marinate squid with lime and chilli, then griddle and serve over seasoned couscous with pine nuts and dill.
Grilled lamb chops topped with melted feta cheese, served over a fragrant coriander and raisin couscous salad.
Roasted red pepper halves filled with a savory mixture of fluffy couscous, tart lemon, raisins, and crumbled feta cheese.
Succulent lamb chops seasoned with warm spices served alongside a vibrant red pepper, onion, and spinach couscous salad.
A quick lamb stir-fry featuring red peppers, onions, and pineapple served with couscous and fresh spinach.
A healthy, versatile couscous salad where children choose and chop vegetables. Serve warm or cold for picnics and lunchboxes.
A fragrant Moroccan-inspired vegetable tagine featuring sweet potatoes, apricots, and almonds served over zesty preserved lemon couscous.
A vegetarian salad featuring sautéed garlic mushrooms mixed with herb-infused couscous and zesty lemon juice.
Vegetarian fritters made with couscous and spring onions, layered with roasted balsamic tomatoes and fresh torn basil leaves.
Pan-seared lamb chops with a sweet balsamic glaze, served over fluffy feta-infused couscous and topped with almonds and pomegranate.
A vibrant vegetarian dish featuring spicy okra curry served with fluffy marinated shallot couscous and homemade chilli onion seed flatbreads.
Rabbit loins marinated in toasted spices and herbs, served over fluffed couscous with shallots, peppers, and toasted pine nuts.
Scallops and mushrooms in a creamy sauce, piped with smooth potato, baked until golden, and served over broccoli-flecked couscous.
A fragrant Moroccan seafood stew featuring mixed firm fish, mussels, and olives, served over steamed coriander couscous.
Flavorful Moroccan beef seared and served over spiced couscous with harissa paste, roasted peppers, and olives.
Grilled vegetables mixed with cooked couscous, citrus zest, juice, fresh herbs, olives, and toasted pine nuts for a vibrant dish.
Pan-fried turbot with a couscous crust served alongside roasted plum tomatoes, wilted spinach, and a warm herb-and-lemon sauce vierge.
Pan-seared lamb loin roasted with beetroot, served over zesty walnut couscous with a rich red wine reduction sauce.
Fragrant saffron couscous mixed with fresh herbs and lemon, topped with oven-roasted plum tomatoes, garlic, and thyme.
Pan-seared rump steak served alongside fluffy steamed couscous and oven-roasted Mediterranean vegetables with a red wine reduction.
A simple and healthy salad using leftover roast chicken, couscous, fresh oranges, and pea shoots with a citrus dressing.
Roasted aubergine halves stuffed with spiced couscous and tomatoes, topped with pine nuts and served with a yogurt mint dressing.
Fluffy couscous topped with sweet caramelised onions and sautéed wild mushrooms, finished with fresh parsley garnish.
A fresh vegetarian couscous dish featuring sautéed red onions, avocado, lime juice, and a blend of aromatic fresh herbs.
Zesty trout fillet griddled with spring onions and tomatoes, served over herb-infused veggie stock couscous with a soy dressing.
A quick vegetarian dish featuring couscous hydrated in stock, tossed with fresh tomatoes, green beans, lemon, and flatleaf parsley.
Spiced lamb leg steak served over a crispy herb-infused couscous cake with a sweet honey and pomegranate sauce.
A vibrant vegetarian salad combining cooked couscous with citrus juices, pomegranate seeds, fresh mint, and crunchy pistachios.
Pan-fried salmon fillet coated in seasoned couscous, baked until tender, and served with a zesty, fresh mango and tomato salsa.
Lamb steak stuffed with mozzarella and basil, served with sautéed vegetables, herbed couscous, and a red wine basil reduction.
Fluffy couscous enriched with warm cream and fresh herbs, topped with sautéed Romero peppers and crumbled Stilton cheese.
A fragrant lamb curry served over fluffy apricot and herb couscous, featuring broccoli and aromatic spices.
Marinated lamb steaks served over herb-infused couscous with a sweet and spicy buttered apricot reduction.
Pan-seared turbot fillets served over a minty cauliflower and couscous base, topped with a vibrant fruit and nut salsa.
Deep-fried chicken strips coated in crunchy couscous, served over a spicy tomato and leek couscous base with fresh coriander.
Tea-smoked chicken breast served with a flambéed whisky mango cream sauce and crispy deep-fried leek rings.
A quick Moroccan couscous salad with fresh pomegranate seeds, lemon juice, and herbs. Perfect for lunch or as a side.
An aromatic slow-cooked lamb dish served alongside fruity lemon couscous, fresh pomegranate seeds, and a dollop of Greek yoghurt.
Toasted couscous with fresh tomatoes and coriander served alongside herb-grilled lamb, savory rosemary butter, and a roasted tomato sauce.
Pan-fried salmon fillets served over roasted couscous mixed with pomegranate seeds and fresh herbs.
Two cuts of beef, spice-marinated rump and braised blade, served with nutty couscous, root vegetables, and a rich reduction.
Fried white fish wrapped in homemade Italian flatbreads with ginger, fresh greens, and a spicy chili kick.
An impressive vegetarian hamper-shaped pie stuffed with roasted vegetables, halloumi, mozzarella, and sun-dried tomato couscous in a decorative lattice pastry.
Steamed and seared rabbit loin wrapped in pancetta, served over Mediterranean-style couscous and topped with flash-fried calamari.
A flavorful chicken tagine with apricots, chickpeas, and spices, simmered to perfection and served with couscous and cooling Greek yoghurt.
A fragrant lamb stew with apricots and chickpeas, simmered in a spiced tomato broth and served with couscous.
Spicy salmon fillets coated in chermoula paste, baked in parchment parcels with sautéed peppers, tomatoes, and aromatic herbs.
Quick vegetarian kebabs served with fluffy couscous and a zesty herb salsa verde, perfect for griddling or barbecuing.
Layered flavors of spice rub, harissa, and chermoula marinade elevate this hearty fish tagine with couscous and green beans.
Rosemary and garlic marinated spatchcock chicken served over a vibrant herb and lemon-flecked couscous salad.
A fragrant Moroccan-style fish dish with homemade ras-el-hanout, served over fluffy pomegranate and pistachio couscous.
Seared lamb fillet glazed with honey and chilli served over citrus-infused couscous with fresh herbs and raisins.
Pan-seared spiced sea bass served over citrus-infused couscous with a sweet caramelised orange vinaigrette and fresh rocket.
Quick Mediterranean salad featuring couscous, spicy chorizo, sautéed peppers, and fresh herbs combined with a zesty lemon dressing.
Spiced marinated lamb served alongside citrus-infused couscous and crispy deep-fried chard coated in a crunchy couscous crust.
Vegetable stock and tomato infused couscous served with golden puff pastry wrapped goats' cheese and fresh basil leaves.