Rice

Curried Apricot & Raisin Couscous

Lunch, Salad

Couscous is a perfect option for batch cooking. Cooking in batches at the start of the week or over the weekend is the secret to maintaining a healthy diet or working towards a nutrition goal.

As it is officially summer at home in Ireland, it’s time for salads. Adding some grains to your salad is an easy way to bulk up your lunchbox at work. I have used giant or Israeli couscous here but regular couscous, bulgur wheat, rice or quinoa would be perfect replacements.

Serves 4 as a side.

Couscous, dried fruit, curry, Delalicious

  • 200g couscous grain
  • 400ml boiling hot water
  • 2 tbsp curry powder
  • 1 tbsp extra-virgin olive oil
  • 6 dried apricots, diced
  • 2 tbsp raisins
  1. Mix the couscous with the water in a bowl or saucepan. Cover and allow the grain to absorb all the water or cook the grain as per packet instructions.
  2. Add all remaining ingredients and mix well.Couscous, dried fruit, curry, Delalicious
  3. Taste and if you prefer a stronger curry flavour just add some more.

 

 

 

Quinoa & Almond Breakfast Bowl

Breakfast

If you lived with me for a day, you would realise fairly quickly food waste is one of my pet peeves. I literally find a use for every scrap of food in my fridge and constantly remind my housemates not to throw out food without asking me first; as more than likely it can be used. It actually kills me to see perfectly good food in the bin…a little part of me cries inside honestly…I know it sounds a bit mad!! At home in Tipperary, we have hens so I don’t feel so bad about food scraps as the hens get to feast on them and then supply us with eggs. Leftovers is another thing people always struggle with in the kitchen and this is where this recipe for a quick breakfast delight came about. I haven’t tried it yet but would imagine any leftover grain should do the trick here, I’m thinking brown rice could be a real winner too so get experimenting!

Serves 1.img_6832

  • 100g leftover cooked quinoa
  • 2 tsp almond butter
  • 1 tbsp milled linseed
  • 1/2 banana
  • 5 tbsp milk
  1. I would not recommend using a bowl here unless you have a lid for it, as I made the rooky mistake and had a bit of cleaning to do. So for the second batch I used a plastic resealable container and it worked perfectly.
  2. Chop the banana and place all the ingredients in the bowl/container. Mix well together and place in the microwave on high for 3-4 minutes until the milk is well absorbed.
  3. Serve with some berries and seeds.

Cauliflower Tabbouleh

Dinner, Lunch, Salad

Tabbouleh is a traditional Lebanese dish made with bulgur or couscous; here I’ve substituted cauliflower rice which is a great way to squeeze some extra veggies into your diet. Serve simply on its own or else alongside my Baby Gem, Spinach & Broccoli Salad. It also works great with some sweet potato wedges and my Citrus Chicken.

Serves 4.

  • 1 small head cauliflower (around 250g)
  • 200ml vegetable stock
  • 4 tbsp pomegranate seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 2 tbsp pistachio
  • 1 large bunch each of fresh parsley, mint & coriander
  • 2 tbsp lemon juice
  1. Remove the outer leaves from the cauliflower and cut into cubes. Blitz the cubes in the food processor until a rice consistency is formed.
  2. Heat a large frying pan over a medium heat, add the cauliflower, 1 tbsp lemon juice & stock, bring to the boil, cover with a lid & reduce to a simmer until all the liquid is absorbed, stir regularly to ensure the cauliflower cooks evenly & doesn’t get stuck to the pan. Transfer to a large mixing bowl & allow to cool.
  3. Place all the seeds & pistachios in a small frying pan and toast over a medium heat until you hear the seeds pop.
  4. Roughly chop all the fresh herbs & add to the cauliflower with the pomegranate seeds, toasted seeds & lemon juice.Mix well together & serve.

Citrus Chicken with Broccoli Rice

Dinner

This marinade is super quick to create and adds so much flavour to the chicken. I stumbled upon the idea of broccoli rice whilst browsing through the Hemsley & Hemsley cookbook. I have added in some kale, scallions and creme fraiche to bulk it up; peas, spinach or leek would also work well.

Serves 4.

  • 4 chicken fillets
  • juice of 1 orange
  • juice of 1/2 lemon
  • 4 tbsp water
  • 4 cloves of garlic
  • 1 inch sized piece of fresh ginger
  • 1 tbsp mixed herbs
  • 1 tbsp olive oil
  • 1 large broccoli
  • 3 large handfuls of kale
  • 6 scallions
  • 4 tbsp creme fraiche
  1. Make the marinade by finely chopping the garlic and ginger.
  2. Add the lemon, orange juice, oil and water to a bowl.
  3. Stir through the herbs, garlic, ginger and freshly ground pepper until well combined. 
  4. Cut the chicken breasts into thirds and add to the marinade. Cover and place in the fridge for at least 40 mins.
  5. For the broccoli rice: chop the broccoli including the stalk into florets and coarsely grate with a food processor.
  6. Place the grated broccoli in a frying pan with 15 tbsp water. Once the water begins to bubble, cover with a lid and allow to gently steam for 5 mins. 
  7. Roughly chop the kale and finely slice the scallions. 
  8. Remove the pan from the heat and stir through the kale, scallions and creme fraiche. Cover with the lid and allow the kale and scallions to lightly cook. 
  9. Pre-heat a pan on a high heat. Add the chicken to the pan, keeping some marinade aside.
  10. Cook the chicken through, remove from the heat and spoon over the remaining marinade. 
  11. Serve the chicken on top of a bed of broccoli rice.