COUSCOUS WITH FRIED EGG
Preparation time: 10 minutes
Cooking time: 15 minutes
300g stir fry vegetables
Thai curry paste of your choice, to taste
400g tin coconut milk
4 fried eggs
¼ cup toasted peanuts, roughly chopped
2tbsp freshly chopped coriander
1 lime, cut into wedges
Make the couscous according to pack instructions.
In a wok or heavy pan, heat a little vegetable oil and cook the vegetables for 3 minutes.
Add the curry paste and cook until fragrant.
Add the coconut milk and allow to bubble for 5 minutes, then remove from heat and fold in the fluffed couscous.
Serve in stacks topped with a fried egg, peanuts, beansprouts, coriander and a lime wedge.
CUCUMBERS WITH CHICKEN AND COUSCOUS RECIPE
Preparation: 15 min. Bake : 5 min
125 g of couscous
200 g of sundried tomatoes
150 g of cottage cheese
30 g of grated coconut
1 tablespoon of honey
1 goat buche
1 tablespoon of olive oil
5 sprigs of chive
In a salad bowl, pour the couscous and add 155 ml of boiling water, a knob of butter, mix and cover for 5 minutes
Keep the couscous refrigerated.
Rinse the cucumbers and cut them in two length way. Scoop out the cucumbers and keep their flesh
Thinly dice the sundried tomatoes as well as the cucumber flesh
In a salad bowl, mix the cottage cheese with the cucumber dices, the sundried tomatoes and the grated coconut. Add honey and olive oil and season with salt and pepper
Add the couscous to this preparation and finally, garnish the cucumbers
Dice the goat cheese portion and spread it on the dish
3 chicken breasts, finely chopped
½ shallot, finely chopped
10 spring onion, finely sliced
100ml bread crumbs
1 egg, beaten
Salt and pepper
mix the chicken, shallot, spring onion, bread crumbs and egg together, season to taste with salt and black pepper.
roll into balls and shallow fry until golden, allow to drain on kitchen towel.
Place the chicken ball into the cucumber and serve immediately
Recipes supplied by Tipiak