Cous cous
Barbecued lamb fillets with Mediterranean chickpea salad
Succulent lamb meets a zesty fibre-rich salad in this nourishing, high-energy dinner that’s as delicious as it is healthy.
- < 30 mins
- Sarah Pound
Fragrant Syrian chicken with lemon and pistachio cous cous
This aromatic Syrian-style braise balances weeknight ease with dinner-party flair. A zesty, nut-studded side dish is its ideal companion.
- 30 mins - 1 hr
- Sarah Pound
Spiced chicken and cous cous salad
Lightly spiced chicken, cous cous and a fistful of fresh herbs combine to create a satisfying meal for lunch or a quick weeknight dinner.
- < 30 mins
- Sarah Pound
Pearl cous cous salad with golden halloumi, zucchini and almonds
This quick, easy salad uses everyday staples for a wonderfully fresh, hearty and satisfying midweek meal.
- < 30 mins
- Sarah Pound
Grilled lamb cutlets with spiced burghul, carrot and date salad
A superb and complete dinner starring baharat, an aromatic Middle Eastern spice mix.
- 30 mins - 1 hr
- Danielle Alvarez
Lamb cutlets with cous cous and quick-pickled dates
Elevate your weeknight dinner with this simple but impressive lamb dish, brightened by sweet-sour pickled dates.
- < 30 mins
- Jessica Brook
Sticky pomegranate and cous cous chicken tray bake
A clever trick cuts the cooking time for chicken marylands without sacrificing juiciness.
- 30 mins - 1 hr
- Jessica Brook
Amatriciana-ish cous cous salad
The beauty of this salad lies in its adaptability; add chilli and whatever deli-style goods you have lurking in your fridge.
- 30 mins - 1 hr
- Katrina Meynink
Zaatar-crusted chicken and cous cous salad
This is the best spring salad, with enough zest and life for the hot weather to come, but with a foot still firmly in the cooler months, thanks to mounds of cous cous for fill and carbohydrate. This salad does well after sit in the fridge, too – just freshen up the leftovers with some additional lettuce leaves.
- 30 mins - 1 hr
- Katrina Meynink
Grilled zucchini, zaatar and pearl cous cous salad with cherry tomato confit
Chargrilled zucchini embodies the nuanced vitality of late summer vegetables, with a sweet, buttery flesh that is light yet robust. Red wine vinegar brings out the best in zucchini, adding brightness and punch to this otherwise unassuming marrow. Gently cooking the cherry tomatoes in olive oil gives you two wonderful results – the tomatoes concentrate in flavour, bursting with umami, while the olive oil becomes aromatic, the perfect finish to any dish.
- 30 mins - 1 hr
- Hetty McKinnon