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

GRILLED CHICKEN SKEWERS ON A GIANT COUSCOUS MINI MOUNTAIN WITH SAFFRON CUSTARD

SERVES 4

Chicken breasts 4 cut into chunks

Olive oil 2 tbsp

Mint 1 tbsp

Coriander 1 tbsp finely chopped

Seasoning

SAFFRON CUSTARD

Butter 25g

Garlic cloves 7

Saffron strands ½ tsp

Double cream 400ml

Egg yolks 1

Lemon 1 juice and zest

Seasoning

GIANT WHOLEWHEAT COUSCOUS

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.