Couscous with pear and gorgonzola 
Picture: Supplied
Couscous with pear and gorgonzola Picture: Supplied
Fish with vegerables and couscous
Picture: Supplied
Fish with vegerables and couscous Picture: Supplied
PEARS, GORGONZOLA CHEESE and COUSCOUS POWERBOWL
Serves 2 to 3 
Preparation: 15 min.
Bake: 15 min.

Ingredients
1 bag of Tipiak French Style Couscous
2 pears
Butter
25 g of Gorgonzola cheese
1 onion
450 ml of boiling water
50 ml of dry white wine
Grated parmesan cheese
Salt, pepper

Method
Peel the pears and cut only 3 large slices. Brown in a pan with a knob of butter, 1 minute on each side
Cut the rest of the pears and the gorgonzola in small pieces
In a frying pan, brown the thinly sliced onion for 1 minute with some butter
Add the French Style couscous
Immediately add the boiling water and the white wine. Mix and cook as indicated on the pack
Add the gorgonzola pieces, the pears and the grated parmesan cheese. Season with salt and pepper and mix again
Put the 3 pear slices on top of your dish

Fish with vegerables and couscous Picture: Supplied
POACHED FISH WITH VEGETABLES AND COUSCOUS
Serves 4 
Preparation: 20 min.Bake: 60 min.

Ingredients
200g of Tipiak Organic Wholewheat couscous
4 fish fillets (salmon or monkfish)
10 cl of olive oil
1 chopped onion
4 sliced carrots
2 sliced sweet potatoes
1 chopped celery stick
½ sliced lemon
250 g of canned chickpeas
½ bunch of chopped coriander
½ bunch of chopped parsley
1 tablespoon of Ras el Hanout spices
1 teaspoon of cumin
Salt, pepper

Method
Brown the onion, herbs and spices for 5 minutes in olive oil
Add the vegetables, the chickpeas, the lemon slices, then pour 2 l of water
After the boiling, cook over a low heat for 45 minutes
Cook the fish in this broth for 12 to 15 minutes
Season if necessary
Prepare the couscous as indicated on the box
Serve the fish with vegetables and the couscous

Recipes supplied by Tipiak