Thursday, 29 July 2010

Custard and couscous

Cooking is fun. It can be many things, though ultimately aside from being an essential life skill, it’s a way of relaxing and exploring our taste buds. Combine it with great company and you’ll be in a heavenly place, sprinkle some fun and you’ll find it difficult to get off the clouds. Though as the wonderful Lynn Redgrave said, “God always has another custard pie up his sleeve.”

So alas,
          down we fall,
                                         and how we land, depends on a few things. Good friends, optimism, faith and strength all help ease the impact, combined with a good diet we may even grow wings! The recipe I’d like to share involves custard and couscous, though possibly not as you know them. Couscous is pasta's healthier cousin, containing twice as much riboflavin, niacin, vitamin B6, and folate, and four times as much thiamine and pantothenic acid, so on the B vitamin front, couscous is buzzing.

Jelly and custard? Yes. Rhubarb and custard? Yes. Couscous and custard? Most definitely, yes! And that’s the crux of this dish, silky custard binds lightweight and nutritious wholewheat balls with delicious herbed chicken, for those who’d prefer a vegetarian twist, simply add more halloumi. Upon giving some moments of your time to cooking, you’ll be rewarded by a jewelled mini mountain with golden nuggets and a mellow yellow custard, that’s incredibly moreish, the food of dreams. Stay on that cloud.

“Your body is precious. It is our vehicle for awakening. Treat it with care.”

Gautama Buddha



Chicken breasts 4 cut into chunks
Olive oil 2 tbsp
Mint 1 tbsp
Coriander 1 tbsp finely chopped


Butter 25g
Garlic cloves 7
Saffron strands ½ tsp
Double cream 400ml
Egg yolks 1
Lemon 1 juice and zest


Wholewheat giant couscous 200g Merchant gourmet brand, available in Waitrose
Spring onions 3 chopped finely
Halloumi 70g cut into cubes
Coriander 1 tbsp freshly chopped
Parsley 1 tbsp freshly chopped
Extra virgin olive oil 1 tbsp
Pomegranate seeds 2 tbsp

MARINATE chicken in olive oil, mint, coriander and seasoning for 20 minutes though overnight is best, after which -
THREAD the chicken cubes onto metal skewers and set aside on a baking tray.
GENTLY heat butter, garlic and saffron strands for a couple of minutes.
POUR in half the cream and egg yolk, stirring well, until mixture thickens, reduce heat.
PRE-HEAT grill.
COOK couscous according to packet instructions.
DRAIN couscous and stir in remaining couscous ingredients, season to taste.
GRILL chicken skewers for 3 minutes on either side.
STIR in remaining cream and lemon juice to custard.
SPOON mini mountains of couscous onto plates, place chicken skewer on top and serve with a ramekin of custard. I like to pour the custard on top, though I’ve found it's best to let your lovely guests decide for themselves.


  1. Wow... this is different and intresting!!! May try this out over the weekend!:-) I'm making your lovely chorizo pasta again tonight, Tammy and me are having a girly nite in. Tam's loves chorizo so i'm sure it will go down well! Will keep you posted!love u loads ANG XXX

  2. Think you'll love the couscous especially! The custard is a real treat, lovely and creamy, lots of garlic too. Yum! Love xxx


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