• 1 bunch asparagus150g (5oz) Couscous
• 2tbsp olive oil
• 1 clove garlic, crushed
• 1 courgette, thinly sliced
• ½ long red chilli, finely chopped
• 1tbsp each flat-leaf parsley, basil and mint, chopped

Directions

1. Heat the oven to 200°C (gas mark 6). Cut each chicken breast into four long strips. Place the chicken and asparagus in a single layer in a roasting tin. Brush with a little oil and season with salt and pepper. Roast for 12-15 mins, or until cooked.
2. Place the couscous in a large heatproof bowl. Pour on 300ml (9½fl oz) boiling water, cover tightly with cling film and set aside for 5 mins.
3. Meanwhile, heat the oil in a large frying pan over medium heat and cook the garlic, courgette and chilli, stirring, for about 5 mins or until the courgettes are just tender.
4. Stir the cooked vegetables through the couscous, then add the herbs, tossing well to fluff up the couscous. Season to taste. Serve warm with the chicken and asparagus.

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• 2 x 250g (2 x 8oz) Beef Fillet Steaks
• 200g (6½oz) Giant Couscous
• 50g (1¾oz) Sultanas
• 3tbsp Olive Oil
• 75g (2½oz) Pine Nuts
• 2 Cloves Garlic, crushed
• 2 Medium Courgettes,thinly sliced
• 1 Green Pepper, diced
• 6 Spring Onions, sliced diagonally
• 1 Long Red Chilli, finely chopped
• 1tsp Ground Cumin
• 2tbsp Flat Leaf Parsley, chopped
• 1tbsp Fresh Basil, chopped
• 1tbsp Fresh Mint, chopped
• Extra Virgin Olive Oil, to drizzle

Directions

1. Cook the steaks on a very hot griddle pan for about 3-4 minutes each side, or until medium-rare. Let them rest for 5 minutes.Meanwhile, cook the giant couscous according to packet instructions, then stir in the sultanas.
2. Heat the oil in a large frying pan over a moderate heat. When hot add the pine nuts and cook, stirring until golden. Add the garlic, courgettes, green pepper, spring onions, chilli and cumin. Cook, stirring for about 5 minutes, or until the vegetables are just tender.
3. Stir the mixture through the couscous, and then mix through the herbs, tossing well to fluff up the couscous.Season to taste with salty and freshly ground black pepper. Set aside to cool. Just before serving, fluff up the couscous and drizzle it with the extra virgin olive oil. Top with thinly sliced beef. Serve warm or at room temperature.

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• 1 medium fennel bulb with stalks
•  2 teaspoons olive oil
•  8 skinless, bone-in chicken thighs (about 1 1/2 pounds)
•  1/4 teaspoon kosher salt
•  1/4 teaspoon freshly ground black pepper
•  3/4 cup prechopped onion
•  1 carrot, cut into 1/4-inch-thick slices
•  1/4 teaspoon ground cinnamon
•  1/4 teaspoon ground red pepper (optional)
•  1/3 cup orange juice
•  10 pitted kalamata olives, quartered
•  1 (14.5-ounce) can unsalted diced tomatoes, drained
•  1 1/4 cups water
•  1 cup whole-wheat couscous

Directions

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
2.  Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cookminutes on each side or until well browned. Transfer chicken to a plate.
3.  Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
4.  Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
5.  Serve chicken and vegetables over couscous. Top with fennel fronds.

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• 1 medium onion, choppe
• 2 garlic cloves minced
• 2 tablespoons extra virgin olive oil
• 1(14 1/2 ounce) can chiken broth
• 1(10 ounce) package frozenchopped spinach
• 1(10 ounce) package couscous
• ³⁄₄cup fresh grated parmesan cheese
• 2 tablespoons lemon juice
• Salt (to taste)
• Fresh ground pepper (to taste)
• ¹⁄₂cup chopped pecans toasted

Directions

1. In a saucepan, cook and stir onion and garlic in hot oil until tender.
2. Bring 4 quarts wate
3. Bring mixture to a boil and stir occasionally.
4. Add in couscous; stir to combine.
5. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
6. Add remaining ingredients; stir to combine
7. Serve immediately.

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• 250 g couscous

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• sea salt

• freshly ground black pepper

• 1 medium red onion , peeled

• 1 medium cucumber

• 2 ripe tomatoes

• 1 fresh red chilli

• 1 bunch of fresh mint, leaves picked

• 1/2 bunch of fresh coriander, leaves picked

• 1 bunch of fresh flat-leaf parsley

• 1 tablespoon tomato purée

• 2 tablespoons extra virgin olive oil

• 1/2 unwaxed lemon, zest and juice from

Directions

1. Place the couscous, cumin, paprika and a big pinch of salt into a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Cover the bowl and leave for about 10 minutes.

2. Meanwhile, finely chop the onion, cucumber, tomatoes and chilli (I leave the seeds in, but deseed if you prefer). Finely chop the mint and coriander leaves, and the parsley (including the stalks).

3. Mix the couscous up with a fork, then stir in the tomato purée until well coated (I do this with my hands – it’s messy, but quite therapeutic!). Add all the chopped vegetables, chilli and herbs and mix well. Stir in the oil and the lemon zest and juice, then season to how you like it. Serve as a side with grilled meat or fish or eat it on its own if you want a light meal or snack.

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