Couscous is a great alternative to pasta or rice in dishes, and giant couscous is heartier, more filling & versatile!
Couscous is rich in selenium - Selenium is an essential mineral with many health benefits. It’s a powerful antioxidant that helps your body repair damaged cells and decreases inflammation. It also plays a role in thyroid health. It’s essential for proper thyroid gland function, protecting it against damage and contributing to hormone production. The selenium in couscous may help lower your risk of heart disease by reducing inflammation and oxidative stress in your body. Its antioxidant function can also help reduce the buildup of plaque and “bad” LDL cholesterol on artery veins and walls.
Whether it's in warm or cold salads, stews, or served on the side, giant couscous is a satisfying accompaniment to any meal.
See below for some recipe ideas!
RECIPE 1: Nigel Slater's Fregola, Cucumber & Orange Salad
Serves 2
1 cucumber
1 tsp caster sugar
1 tsp sea salt
1 tsp coriander seeds
3 tbsp red wine vinegar
1 tbsp dried dill
150g giant couscous (fregola)
1 cucumber cucumber
2 tbsp olive oil
1 orange
150g salad leaves
To make the pickle, thinly slice the cucumber and put in a small mixing bowl. Mix the sugar, sea salt, coriander seeds, vinegar and dill and stir until the sugar has dissolved. Pour over the cucumber, cover and place somewhere cool for an hour. The cucumber will darken a little in colour and soften slightly, but should retain its crunch.
Bring a saucepan of water to the boil, salt it lightly, then tip in the fregola. Simmer for about 10 minutes, testing regularly for tenderness. Drain thoroughly, tip into a bowl then sprinkle a few drops of olive oil over it and toss to coat evenly. This will stop the beads sticking together as they cool.
Peel the second cucumber, halve it lengthways and cut it into 1cm chunks. Peel the orange with a kitchen knife, taking care to remove the white pith, then cut into thin slices.
Warm the oil in a shallow pan, add the raw cucumber pieces and continue to fry them gently. Add the fregola. Season with salt and black pepper. Fold the pickled cucumber and its liquid into the ingredients, add the salad leaves then stir briefly. Divide between plates and place the orange slices at its side!
RECIPE 2: Golden Couscous with Apricots
Ingredients:
500g giant couscous
2 tsp vegan boullion
1 tsp caster sugar
2 tsp turmeric
1 tsp ground cinnamon
100g dried chopped apricots
2 red onions, sliced
3 tbsp olive oil
1 lemon
Dried coriander, mint & thyme
Method:
Bring a pot of water to the boil with the vegan bullion, and cook your giant couscous. Drain, and add into a bowl with the turmeric, cinnamon, dried apricots, and herbs, and 1 tbsp olive oil.
Fry the onions in a frying pan with olive oil until crispy and golden, and add 1 tsp sugar so they caramelise nicely.
Add the crispy onions to the bowl of couscous, and you're done!
Goes well with sausages & salad - I recommend trying out our Vegan Sausage Mix !
RECIPE 3: Giant Couscous Roasted Veg Salad
INGREDIENTS:
300g Giant Couscous (Fregola)
1 courgette
300g tomatoes, chopped
150g salad leaves
1 avocado
3 carrots
2 tbsp olive oil
1/2 tsp sage, 1/2 tsp thyme
METHOD:
Slice the carrots and courgette, and drizzle with olive oil, salt, pepper, thyme, and sage. Add the tomatoes and toss all onto a baking tray. Roast until slightly browned in the oven.
Cook the giant couscous in a pan of slightly salted boiling water for about 15 minutes, until tender. Drain, refresh under cold water and set aside to cool.
In a large bowl, combine the couscous, roasted veg and the diced avocado. Season with salt and pepper as necessary!
To serve, place a handful of salad leaves on each plate, and scoop some of the couscous salad on top.
