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Mediterranean Style Cous Cous April 15, 2012

I find cous cous a little boring but I decided to spruce it up a little. I made this to go with a BBQ that we had a month or so ago. The quantities are guestimates but you’ll get the idea.

Serves 2


150 g cous cous

300ml boiling water

2 scallions, chopped

75g feta cheese, crumbled

40g sundried tomatoes (I used roma, with oregano and garlic), diced

2 tbsp liquid stock

20g fresh coriander, chopped

2 tablespoons of pine nuts

Salt and pepper

Tbsp olive oil


1. Add the liquid stock to the boiling water. Pour the cous cous into a deep bowl. Pour the liquid over the cous cous and cover with cling film for about 8 minutes.

2. Toast the pine nuts on a dry pan.

3. After the 8 minutes, use a fork to seperate the cous cous. Add the olive oil and stir through with the fork.

4. Stir in the remainder of the ingredients. Season with salt and pepper and serve.


Morrocan Chicken with Couscous July 7, 2010

Filed under: Chicken,Healthy Eating — delishuss @ 9:07 pm
Tags: , ,

Hello again. This is a recipe I saw on Exposé, made by Clodagh McKenna. It’s very quick and easy to make. Nice and light for the summer.  It’s supposed to serve 4, the portions would probably be small enough if it was just for a meal on its own.  If you were having a starter or other accompaniments.


1 red onion, finely chopped

2 chicken breasts

1 chilli, finely chopped

1 lemon, juiced

75 ml of balsamic vinegar

2 sprigs of finely chopped rosemary

½ tsp cumin

½ tsp cinnamon

½ sp coriander

50g golden sultanas

350 ml of chicken stock

A handful chopped parsley (flat leaf would work best)

400 g of couscous

Salt and pepper


  1. Mixed the vinegar, rosemary and chilli in a bowl and add the chicken. Leave to marinade if possible. It still tastes good if you don’t have the time.
  2. Cook on a griddle pan for 4-5 minutes each side.
  3. Meanwhile, add the chicken stock to the couscous and cover for a couple of minutes.
  4. Separate the grains by using a fork, a spoon will make the mixture clumpy.
  5. Stir in the spices.
  6. Stir in the lemon juice, onion and chopped parsley.
  7. Season to taste.
  8. Slice the chicken and serve over the couscous in a large serving bowl so that people can help themselves.

Grilled Chicken on Herbed Cous Cous June 25, 2010

Filed under: Rice and Grains — delishuss @ 4:04 pm
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4 chicken breasts, skinless and boneless

2 tbsp clear honey

Juice of 3 limes

1 tbsp Dijon mustard

2 tsp paprika

Salt and freshly ground black pepper

175g couscous

1 tbsp olive oil

6 tbsp fresh herbs (e.g. parsley, chives, mint and coriander, chopped)

2 tomatoes, finely chopped

Juice of 1 lemon


  1. Cut the chicken into bite sized pieces and place in a bowl with the honey, lime juice, Dijon mustard and paprika. Season well and allow to marinade for at least 15 minutes.
  2. Meanwhile, prepare the couscous by placing in a bowl and pouring over 250ml boiling water and the olive oil. Cover and allow to stand for 20-30 minutes, fluffing the grains with a fork halfway through. Add the chopped herbs, tomatoes and the lemon juice. Season well and set aside.
  3. Place chicken on a grill rack under a medium-hot grill and cook for 3-4 minutes on each side until it’s cooked. Serve chicken immediately with couscous.