Thai couscous with fried egg 
Picture: Supplied
Thai couscous with fried egg Picture: Supplied
Cucumbers with chicken and couscous 
Picture: Supplied
Cucumbers with chicken and couscous Picture: Supplied


Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: easy


250g couscous

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

handful beansprouts

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 Picture: Supplied


Serves 4 
Preparation: 15 min. Bake : 5 min


125 g of couscous

2 cucumbers

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

Salt, pepper

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

Chicken ball


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