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.
- 200g couscous grain
- 400ml boiling hot water
- 2 tbsp curry powder
- 1 tbsp extra-virgin olive oil
- 6 dried apricots, diced
- 2 tbsp raisins
- 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.
- Add all remaining ingredients and mix well.
- Taste and if you prefer a stronger curry flavour just add some more.
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 a 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!
- 100g leftover cooked quinoa
- 2 tsp almond butter
- 1 tbsp milled linseed
- 1/2 banana, chopped into slices
- 5 tbsp milk
- Place all the ingredients in a resealable microwave proof container.
- Mix well together, cover with the lid and place in the microwave on high for 3-4 minutes until the milk is well absorbed. You can also place all the ingredients in a saucepan and bring to a boil, cover and reduce to a simmer until all the liquid is absorbed.
- Pour the quinoa into a bowl and serve with yoghurt, berries and seeds.
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.
- 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
- Make the marinade by finely chopping the garlic and ginger.
- Add the lemon, orange juice, oil and water to a bowl.
- Stir through the herbs, garlic, ginger and freshly ground pepper until well combined.
- Cut the chicken breasts into thirds and add to the marinade. Cover and place in the fridge for at least 40 mins.
- For the broccoli rice: chop the broccoli including the stalk into florets and coarsely grate with a food processor.
- 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.
- Roughly chop the kale and finely slice the scallions.
- 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.
- Pre-heat a pan on a high heat. Add the chicken to the pan, keeping some marinade aside.
- Cook the chicken through, remove from the heat and spoon over the remaining marinade.
- Serve the chicken on top of a bed of broccoli rice.