Beautiful Cous Cous-Healthy Fast Food-Fresh, Fragrant and Fast.

I am trying to use food I have in the house, instead of just running off to the Supermarket everyday.
There is lots of goodies in the pantry and the freezer
Its a lovely day and a nice fresh Citrusy Couscous seemed like a good idea for lunch.

I also thought it would a good addition to Ruth at Once Upon A Feast 's weekly event Presto Pasta Nights. This time the event is being hosted by Simona at Briciole click here to visit Simona's blog


There were some blanched almonds in the freezer, an orange and celery in the fridge...sultanas, onions and couscous in the pantry. Plus fresh herbs from the garden.
That will do.

I like the instant Couscous, it is so simple and you can make a meal less than 20 minutes.
Fresh, fragrant and fast.
You can change the quantities, I used what I had.
In the dressing, I added a little Cider Vinegar, just for some extra acid to boost the orange juice

So: Take
1 tablespoon butter
1 onion, finely chopped
1 stick celery, finely chopped
2 cups boiling chicken stock (I used a stock cube)
1 cup instant Couscous
Zest of 1 orange
Handful each of parsley, mint and chives
2 tablespoons blanched almonds toasted in a pan, then roughly chopped
2 tablespoon sultanas

Dressing
Juice 1/2 medium orange
1 teaspoon cider vinegar
2 tablespoons Extra Virgin Olive Oil
Sea salt and freshly ground black pepper

Melt butter in a saucepan
Add onion and celery
Saute gently till soft

Add boiling chicken stock
Bring back to boil

Turn heat off
Add Couscous and stir
Cover and leave for about 10 minutes

Meanwhile
Toast the almonds gently, then chop
Zest the orange
Chop the herbs
and make the dressing.

Just add all of the ingredients and stir well.
Taste and adjust seasoning if necessary.
A lovely light lunch.

Cous Cous with Roasted Prawns - So Simple, So Tasty

This is what we wake up to every morning

Turn to the left, pretty nice, not bad for a morning view.

In our first few days up here in Rarotonga, we have been working with minimum ingredients
On our arrival Kathy had left us this beautiful fruit. Breakfast organized.

This the best time to visit. All of the tropical fruit is at its best. The pineapples are so sweet and the Mangos chin dripping, those fat green things are the loclal lemons. Juicy!
Perfect for cocktails.

Did a basic shop and managed to turn out a delicious Prawn Cous Cous dish for dinner.
Even with normal old table salt and not freshly ground black pepper,
I got some good flavour
Thought this was a quick and easy Pasta Dish for Ruth of Every Kitchen Tells a Story.
She runs an event called Presto Pasta Night once a week,

Why don’t you pop over to the site….click here will be many really pasta dishes for you to try.

So to my Cous Cous

1 red onion finely chopped
1 tablespoon olive oil.
1cup instant Cous Cous
1 cup boiling water

Salt & pepper

2 large handfuls frozen prawns, thawed
1 tablespoon olive oil
1garlic clove peeled and finely chopped
Zest and juice of 1 lemon

S&P
Dash white wine

6 large leaves fresh basil

In a pot sauté red onion in olive oil
When tender season with S&P
Add boiling water
Bring back to boil
Take off the heat
Add Cous Cous , 

quickly stir
Cover and leave for about 3-4 minutes to steam
Meanwhile pre heat your oven to 210C
You are about to cook your prawns.
In a baking dish
Throw in the thawed prawns
Add S&P , lemon zest, garlic and olive oil
Toss around with your hands
Into the hot oven for 6 minutes.
Yes only 6 minutes
Remove add dash of white wine
Stir well

Meanwhile back to Cous Cous
Flake it all up with a fork
Add butter
Then basil
Taste and add season if necessary

Add prawns and all of their juices
Mix around with the fork
Squeeze in lemon juice for your taste.
Voila, dinner in a flash.