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
Either slice your halloumi into 1cm thick slices or chop your chicken into medium-sized cubes.
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.
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.
Blanche your chopped zucchini by putting it in a sieve and pouring boiling water over it.
Mix your lemon juice, olive oil, salt, pepper, mint, and coriander into your couscous.
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.
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.
Serve in massive portions because it is so delicious and ENJOY!!
Stay Salty,
Romy xx