Fruity Cajun ham couscous: Difference between revisions
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|description=Ham and couscous do not usually go together, for obvious cultural reasons. It is delicious however! | |description=Ham and couscous do not usually go together, for obvious cultural reasons. It is delicious however! | ||
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| Half a [[Cup|cup]] of [[Cashew nuts|cashew nuts]], lightly crushed in a [[Pestle and mortar|pestle and mortar]] | | Half a [[Cup|cup]] of [[Cashew nuts|cashew nuts]], lightly crushed in a [[Pestle and mortar|pestle and mortar]] | ||
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===Method=== | ===Method=== | ||
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Revision as of 17:09, 12 November 2020
| Fruity Cajun ham couscous | |
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| Servings: | Serves 2 |
| Calories per serving: | 858 |
| Ready in: | 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 12th January 2020 |
Anne loves couscous, me, I'm not so keen, anyway, I Made this for her last night and it was very good. Our local farmer, Jess, had some lovely looking leeks so I tried them instead of the onions I would normally use.
Use the recipe as a base, then add your chosen source of protein.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Half a large leek, thinly sliced
- 4 cloves of garlic, peeled and chopped finely
- Half a red bell pepper, deseeded and chopped
- Half a yellow bell pepper, deseeded and chopped
- 4 tablespoons olive oil
- 1 teaspoon Taste Sensation Italian seasoning
- 2 teaspoons taste sensation cajun seasoning
- 2 teaspoon dried parsley
- 200g dried couscous
- 250 ml boiling water
- half a chicken stock cube
- 2 medium oranges, peeled and chopped
- 15 cherries, destoned and halved
- 200g breaded ham slices, chopped into small pieces
- Half a cup of cashew nuts, lightly crushed in a pestle and mortar
Method
- Using a wok or frying pan, saute the leeks, garlic, and peppes for 10 minutes over a medium heat so as not to burn the leeks or garlic.
- Stir in the Taste Sensation seasoning and remove from the heat while you prepare the couscous.
- Mix the boiling water with the chicken stock cube and add the dried parsley
- Pop the couscous in a bowl and pour over the chicken stock and leave for 5 minutes or so, or until the couscous is to your liking. Drain any excess water using a sieve.
- Re-heat the pan or wok and stir in the couscous, ham, fruit and nuts.
- Serve!
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