• RomyL

Mediterranean Inspired Cous Cous

Feeds 3

 

Hi again. It's me. You know why?? Because I'm a boss. Getting recipes flying out the kitchen every damn day. I'll tell you my secret - I get up early in the morning to make them. It doesn't impede much on my day because the food has been cooked and chucked in a Tupperware, the kitchen has been cleaned, I've gotten a bit of energy to start my day, and I'm ready to do shiz by (I want to say 9 but sometimes it's 10). That sounds less impressive now that it wasn't like, 6am, but I work in the evenings a lot so that would be reckless.


I've got another #healthy one out today - noticing a theme for this week methinks. I've made two versions of it - WHAT?! TWO DID YOU SAY?! MAD WOMAN! Yes two. I grilled both halloumi and chicken to give yallz an option. Please enjoy the fruits of my labour and eat some couscous.

PRO TIPS

  • Add less cayenne for less heat. Add a diced chilli for more!

  • If you are a fan of more herbs - add some parsley to the marinade.

  • You could switch the couscous out for a healthier grain such as buckwheat or pearl barley.



Recipe


Ingredients


Chicken/Halloumi Marinade

  • 250 grams of Halloumi OR 3 chicken breasts

  • 3 tablespoons of olive oil

  • 2 garlic cloves, crushed

  • Juice of 1 lemon

  • 1/3 cup of chopped coriander

  • 1 teaspoon of cayenne pepper

  • 1/2 teaspoon

  • 1 tablespoon of chilli powder

  • Pinch of salt

  • Crack of pepper

Couscous

  • 1 cup of cous cous

  • 1 small zucchini, chopped

  • 1 cup of cherry tomatoes, quartered

  • Juice of 1 lemon

  • 1 teaspoon of olive oil

  • 1/4 cup of chopped mint

  • 1/4 cup of chopped coriander

  • 1 avocado, cubed

  • Pinch of salt

  • Crack of pepper

  • 2 tablespoons of pine nuts


Method

  1. Either slice your halloumi into 1cm thick slices or chop your chicken into medium-sized cubes.

  2. Mix the rest of your marinade ingredients together in a bowl. Put your chicken/halloumi into the marinade and make sure the marinade coats it. Leave to marinate for at least 1 hour but ideally 6-9.

  3. Whilst marinating you can start making your couscous. Put your dry couscous in a bowl. Pour boiling water over it until the water just covers it. Then put a plate over the bowl to trap the heat in and cook the couscous. After 5 - 7 minutes remove the plate and fluff the couscous with a fork. Leave to cool down whilst you prepare the rest of the ingredients.

  4. Blanche your chopped zucchini by putting it in a sieve and pouring boiling water over it.

  5. Mix your lemon juice, olive oil, salt, pepper, mint, and coriander into your couscous.

  6. When ready to serve, grill your chicken/halloumi on a medium-high heat in a pan with a teaspoon of olive oil. Halloumi takes about 3 minutes each side (until golden on each side). The chicken will take about 4-5 minutes each side.

  7. Into your couscous mix in your tomatoes, avocado, zucchini, and your pinenuts. Place your grilled chicken/halloumi on top with an extra squeeze of lemon juice.

  8. Serve in massive portions because it is so delicious and ENJOY!!


Stay Salty,


Romy xx

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