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Patrick William’s jerk chicken brochettes with saffron couscous

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Patrick WIlliam’s jerk chicken brochettes make for a light meal but so packed with flavour it will feel like a treat. Wet jerk seasoning is available in most supermarkets.

Patrick William’s jerk chicken brochettes with saffron couscous

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Ingredients
  

  • Ingredients
  • skinless chicken breasts 4 cut into 3cm chunks
  • wet jerk seasoning 4 tbsp
  • red peppers 2 cut into 3cm chunks
  • yellow peppers 2 cut into 3cm chunks
  • red onions 2 cut into 3cm chunks
  • vegetable oil
  • couscous 200g
  • lime 1 zested
  • extra-virgin olive oil
  • chicken stock 200ml
  • saffron 2 pinches
  • cucumber ½ seeded and diced
  • plum tomatoes 2 seeded and diced
  • coriander chopped to make 2 tsp
  • chives chopped to make 2 tsp

Instructions
 

  • Method
  • STEP 1
  • Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
  • STEP 2
  • Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
  • STEP 3
  • Season the couscous, add the lime zest and a drizzle of olive oil. Heat the stock and infuse with saffron for a few minutes. Strain onto the couscous. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork, add the cucumber, tomatoes and herbs and serve with the brochettes.

Notes

Adapted from olivemagazine.com

Stuffed Peppers with Couscous, Courgette and Mozzarella

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This delicious stuffed peppers recipe make a colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella – and yes, it tastes as good as it looks! Not only does a portion of this recipe equal one of your 5-a-day, it also works out at only 315 calories and 0.4g salt per serving. These stuffed peppers are ideal for lunch with a salad or served for dinner with new potatoes and fresh greens. Ready in just 30 mins, our stuffed peppers with couscous, courgette and mozzarella are vegetarian-friendly and are sure to tempt children with their vibrant colours and tasty flavours too.

Stuffed Peppers with Couscous, Courgette and Mozzarella

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 4 red peppers halved
  • Olive oil
  • 15 g ½ oz butter
  • 1 courgette finely diced
  • 110 g 4oz pack lemon and coriander couscous
  • 85 g 3oz sunblush tomatoes, chopped
  • 3 tbsp chopped fresh basil leaves
  • 125 g 4½ oz pack mozzarella
  • Green salad to serve

Instructions
 

  • Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.
  • Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.
  • Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
  • Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.
  • Serve your stuffed peppers, warm or cold, with a green salad.

Notes

To give the stuffed peppers a Greek twist, add olives, parsley and feta to the couscous.

Couscous Salad

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This easy vegetable and Feta couscous salad has just a handful of ingredients and is ready to eat in 10 minutes – the perfect dish for busy days! It’s ideal as a side dish for grilled meats and veg, or as a hearty lunchtime treat that can be popped into a lunchbox and taken to school or work too. Try experimenting with different flavours – you can add any other extra leftover vegetables or herbs you might have to hand.

Couscous Salad

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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 8

Ingredients
  

  • 250 g couscous
  • 6 tbsp virgin olive oil
  • Zested rind and juice of 1 lemon
  • 1 bunch spring onions sliced
  • 2 sticks celery chopped
  • 350-500 g cherry tomatoes halved
  • 200 g pack feta cheese cubed
  • 2-3 tbsp freshly chopped chives plus chives for garnish

Instructions
 

  • Tip the couscous into a bowl and pour over 400ml boiling water. Mix well, then leave it to stand for about 5 minutes, stirring it occasionally to keep the grains of couscous separate.
  • Stir in the olive oil, lemon zest and juice and salt and pepper into the couscous and mix well.
  • Stir in the spring onions, celery, cherry tomatoes and feta cheese. Spoon into serving bowls and garnish with chives, to serve.

Notes

The couscous can be made the day before up to the end of step 2, then stir in the vegetables and cheese on the day of serving.

Moroccan Vegetable Couscous

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This vegetable and chickpea couscous fills you up without filling you out. Chickpeas are high in fibre and iron, and the prunes add a hint of natural sweetness, which makes this all-in-one dish feel indulgent.

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) minced fresh ginger
  • 1 small onion, sliced
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground turmeric
  • 1/2 tsp (2 mL) cinnamon
  • 2 tbsp (30 mL) tomato paste
  • 1 cup (250 mL) vegetable broth
  • 2 ribs celery, cut in 2-inch chunks
  • 1 large carrot, halved lengthwise and cut in 1-inch chunks
  • 4 cups (1 L) cauliflower florets
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) pitted prunes, halved
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1-1/4 cups (300 mL) whole wheat couscous
  • 4 cups (1 L) lightly packed fresh baby spinach
  • 1 tbsp (15 mL) lemon juice
  • 3 tbsp (45 mL) slivered almonds, toasted

Preparation

In Dutch oven or large heavybottomed saucepan, heat oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 1 minute. Add onion, coriander, turmeric and cinnamon; cook, stirring often, until onion is softened, about 5 minutes. Stir in tomato paste; cook for 1 minute.

Add 1-1/4 cups water, broth, celery and carrot; bring to boil. Reduce heat, cover and simmer until celery is softened, about 15 minutes.

Stir in cauliflower, chickpeas, prunes, salt and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until cauliflower is tender, about 15 minutes.

Meanwhile, stir couscous with 1-1/3 cups boiling water. Cover and let stand for 5 minutes; fluff with fork.

Stir spinach and lemon juice into cauliflower mixture; cook just until spinach is wilted. Serve over couscous; sprinkle with almonds.


Change It Up – Moroccan Chicken and Vegetable Couscous
Cut 1 lb (450 g) boneless skinless chicken breasts into bite-size pieces. Brush nonstick skillet lightly with vegetable oil; cook chicken over medium-high heat, stirring occasionally, until no longer pink inside. Add to vegetable mixture along with cauliflower.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: February 2013