giant couscous

Try this flavour-packed pork dish with couscous for dinner. It's healthy, full of nutrients and contains four of your 5-a-day

Pork with cucumber & apricot couscous

fresh coriander

garlic cloves, chopped

sumac

olive oil

pork fillet

1½ tsp smoked paprika

olive oil,

red onions,

aubergine,

wholemeal giant couscous

spring onions (about 100 grams), sliced

½ large cucumber (about 320 grams), chopped

tbsp extra virgin olive oil

mint, leaves

apricots (about 320 grams)

almonds

Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.

For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn’t large enough, use two.) Roast for 25 mins. Check the pork and if it isn’t cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.

Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.

Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.

This recipe for herby Greek chicken meatballs is a perfect example of a quick, delicious, and nutritious weekday meal. Make it in advance for those busy nights and enjoy the leftovers for lunch.

Herby Greek Chicken Meatballs

chicken mince

feta, crumbled

zucchini,

lemon

garlic,

breadcrumbs

salt

fresh mixed herbs (dill, mint, parsley), chopped

black pepper

Olive oil

couscous

water

(1 Tbsp) chopped dill

dill,

cucumber,

red onion, thinly sliced

Salt and pepper

In a large bowl, combine the chicken mince, crumbled feta, grated zucchini, lemon zest, egg, minced garlic, breadcrumbs, salt, chopped herbs (dill, mint, parsley), and black pepper.

Mix well until all ingredients are evenly incorporated.

Roll the mixture into 12 golf ball-sized meatballs. Brush or spritz the meatballs with olive oil.

Cook the Meatballs:
In the Air Fryer: Preheat to 205°C. Place the meatballs close to the heating element and cook for 11 minutes, ensuring they get a nice caramelisation.
In the Oven: Preheat to 220°C. Place the meatballs on a baking tray in the top third of the oven (close to the heating element) and bake for 12-15 minutes until golden brown and cooked through.

Prepare the Giant Couscous: Heat a drizzle of olive oil in a pan over high heat. Add the giant couscous and lightly fry for 1-2 mins until lightly golden.

Pour in the water and add a pinch of salt. Cook for 10-12 minutes until the couscous is al dente.

Once cooked, drain any excess water. Stir in 1 tsp of olive oil and chopped dill, and season with salt and pepper to taste.

Cut the zested lemon in half and squeeze in roughly 20 ml of juice, stirring to combine.

Place the thinly sliced cucumber and red onion in a bowl.

Squeeze over the remaining lemon juice (about 20 ml).

Season with salt and pepper to taste and set aside.

Divide the giant couscous between four serving plates.

Top each plate with a few meatballs and a portion of the cucumber salad.

Drizzle the plate with olive oil and serve immediately.

This has been my favorite recipe of 2024!  It is so fresh and effervescent!  The lemon, dill and feta wakes up the pallet.  I substituted chicken with Impossible meat, as I don't eat meat and it was so delicious!  Bringing it to Christmas dinner tonight to a table full of Greeks!

This was good, even my teenager cleaned his plate.  I used a box version of the giant couscous because that's all my grocer had in stock. I also used some pickled red onions I had made earlier in the week in the cucumber salad.  It was delicious and I will definitely make it again!

Festive pomegranate pearl couscous salad recipe brimming with fresh herbs, pistachios, and a zesty, oil-free lemon ginger dressing made in 30 minutes or less.

Festive Pomegranate Pearl Couscous Salad

pearl couscous (about 16 ounces)

water (check package directions)

pomegranate (1 ½ cups seeds)

onions

flat-leaf parsley (roughly chopped)

mint leaves (chopped)

pistachios (unsalted)

lemon juice

maple syrup

ginger (grated

red chili flakes

To cook the couscous, add 3 cups of water and 1/4 teaspoon of salt to boiling. Add rinsed couscous, stir, and reduce the heat to medium-low. Cover and simmer for about 15 minutes until the water is absorbed. Consult the package instructions for specific water to couscous recommendations.

While the couscous cooks, prep the rest of the ingredients. Mix the lemon juice, maple syrup, grated ginger, red chili flakes, and black pepper in a small bowl.

When the couscous is done, promptly remove it from the pot and rinse it in cool water.

Add the couscous to a large bowl and mix with half the dressing.

Mix in the rest of the ingredients and dressing.

Serve at room temperature or cover the bowl with cling film (plastic wrap) and store it in the refrigerator to serve it the next day.

Fresh and delicious!! My family loved it! I agree with the previous comment about not needing a full cup of lemon juice. I ended up adding a bit of maple syrup to cut the taste. After trying a bit of the dressing with the couscous, I added some olive oil so that the dressing would coat everything better. I couldn't find any non-salted pistachios, so I ended up using salt &amp; pepper flavored ones, and now I wouldn't make this without them. The salt and pepper picked up the lemon beautifully. Thanks for a great recipe that looked absolutely beautiful on the Christmas buffet!!

Love this recipe, but there is a much better way to deseed a pomegranate! See video below.
Watch "The Quickest Way to De-seed a Pomegranate (with a Spoon)" on YouTube
https://youtu.be/MkzUKBqJD0I

Delicious!!! Although next time I think I will use half the amount of lemon, but overall easy to make and tastes amazing!

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Top 3 giant couscous recipes from across the web

The most viewed giant couscous recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pork with cucumber & apricot cousco...

Herby Greek Chicken Meatballs

Festive Pomegranate Pearl Couscous ...

The most viewed giant couscous recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine