So Many Couscous Options in the Diet Plan, So Little Time

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If you’re looking to spice up your meals you’ve come to the right place. We have just added a brand new spicy couscous flavour to our savoury meal range. Spicy couscous is so versatile, you can add it to just about anything.

As well as its delicious flavour, a huge benefit of this product is the simplicity. There are two ways to make it up, so it’s super convenient!

Here’s how you can make it:
Pour into a bowl, add 120-150ml of hot water and stir well. Leave for 3-5 minutes.
OR
Pour into a bowl, add 120-150ml cold water, stir well, then pop into the microwave for 2 minutes.
It’s also super versatile as it can be used in lots of recipes. Here are a few for you to try…

  • Beef Kofta Balls
  • Warm Bean Stew
  • Warm Vegetable Salad

BEEF KOFTA BALLS WITH SPICY COUSCOUS
Koftas (meatballs) are so quick and easy to make and they’re great with our delicious Spicy Couscous. If you don’t like fresh coriander you can use parsley instead – the calories will stay the same.

    Serves: 1           Prep Time: 10 minutes           Chill Time: 20-30 minutes 

   Cook Time: 6-8minutes     Calories: 200kcals (+200kcal for Spicy Couscous)

  Steps: 2

Ingredients

  • 125g extra lean minced beef (4% fat max)
  • 1 garlic clove, crushed
  • ½ tsp ground cumin
  • A good pinch of ground coriander
  • A small handful of fresh coriander, finely chopped
  • Spray oil
  • 1 sachet CWP Spicy Couscous
  • 75g broccoli
  • A dash of harissa paste (optional)
  • 2 tbsp 0% fat Greek yoghurt
  • Salt and freshly ground black pepper

Directions

  • Make the koftas: in a bowl, mix the minced beef with the garlic, ground spices and coriander. Season lightly with salt and pepper.
  • With your hands, divide the mixture into three portions and roll each one into an oval ball. Cover with cling film and chill in the fridge for 20–30 minutes to firm them up.
  • Lightly spray a large non-stick frying pan with oil and set over a medium heat. When the pan’s hot, add the koftas and cook, turning occasionally, for 6–8 minutes until browned on the outside and cooked inside.
  • Meanwhile, prepare the Spicy Couscous according to the directions on the packet.
  • Steam the broccoli or cook in boiling water until just tender.
  • Swirl the harissa paste (if using) into the Greek yoghurt and serve with the koftas, the Spicy Couscous and broccoli.

Note: Vegetarians can substitute 150g Quorn mince for beef.

WARM BEAN STEW WITH SPICY COUSCOUS
This delicious stew is surprisingly filling and will warm you up on a cold day. It complements our Spicy Couscous perfectly.

   Serves: 1                                        Prep Time: 10 minutes

   Cook Time: 35 minutes             Calories: 200kcals (+200kcal for Spicy Couscous)

   Steps: 2

Ingredients

  • Spray oil
  • ½ onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 sticks celery, chopped
  • 80g swede, peeled and cubed
  • 100g mushrooms, quartered
  • A good pinch of ground cumin
  • A good pinch of ground ginger
  • A pinch of dried chilli flakes (optional)
  • 1 tsp chopped rosemary leaves
  • A handful of flat-leaf parsley, chopped plus extra to garnish
  • Juice of ½ lemon
  • 1 tsp tomato paste
  • 100ml CWP Golden Vegetable Drink
  • 100g canned butter beans, rinsed and drained
  • 80g baby spinach leaves
  • 1 sachet CWP Spicy Couscous
  • Salt and freshly ground black pepper

Directions

  1. Lightly spray a saucepan with oil and set over a low to medium heat. Cook the onion, garlic, celery and swede for about 8 minutes, stirring occasionally, until tender.
  2. Stir in the mushrooms and cook, stirring occasionally, for 4–5 minutes until golden. Add the ground spices, chilli flakes (if using), herbs, lemon juice and tomato paste. Give everything a good stir.
  3. Pour in the Golden Vegetable Drink and bring to the boil. Reduce the heat, add the butter beans and simmer gently for 15 minutes until the liquid has reduced and the vegetables are cooked. Stir in the spinach and leave for 1 minute to wilt and turn bright green. Season to taste with salt and pepper.
  4. Meanwhile, prepare the Spicy Couscous according to the directions on the packet.
  5. Serve the stew, sprinkled with parsley, with the Spicy Couscous.

WARM VEGETABLE SALAD WITH SPICY COUSCOUS
Green vegetables tossed in a sharp lemony dressing are a delicious accompaniment to Spicy Couscous. Good-quality balsamic vinegar will add a touch of sweetness to the dressing without extra calories.

   Serves: 1                                     Prep Time: 10 minutes

  Cook Time: 5 minutes                Calories: 18kcals (+200kcal for Spicy Couscous)

  Steps: 3 and 4

Ingredients

  • 20g courgettes
  • 20g asparagus spears
  • 20g pak choi
  • 20g thin green beans
  • Sea salt and freshly ground black pepper
  • 1 sachet CWP Spicy Couscous

For the lemon dressing:

  • Juice of ½ lemon
  • 2–3 drops of balsamic vinegar
  • A pinch of dried mustard powder
  • A small handful of mixed herbs, e.g. chives, dill, parsley

Directions

  1. Prepare the vegetables: trim the ends of the courgettes; cut off the ends of the woody stems on the asparagus; separate the pak choi into individual leaves or cut in half or into quarters, and tail the green beans.
  2. Put all the vegetables in a steamer basket or a colander. Bring a little water to the boil in a saucepan and set the steamer basket or colander over the pan. Reduce the heat to a simmer and cook for 5 minutes or until just tender. They should not be mushy and should retain some crunch.
  3. Meanwhile, prepare the Spicy Couscous according to the directions on the packet.
  4. Make the lemon dressing: stir the ingredients together until thoroughly blended or shake them in a sealed screw-top jar.
  5. Gently toss the vegetables in the dressing and season to taste with salt and pepper. Serve warm with the Spicy Couscous.

Variations

  • Vary the vegetables by substituting baby leeks, baby sweetcorn or mangetout for the ones featured in the recipe.
  • Use lime juice instead of lemon juice.
  • Use a few drops of light soy sauce instead of balsamic vinegar.
  • Add a crushed clove of garlic to the dressing.
  • Quickly stir-fry the vegetables with a spray of oil in a hot wok instead of steaming or boiling them.

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