Fruity Cajun ham couscous
The fruit was nice with it
5/5 Helps cut rhough fatty pork The Judge
Anne loves couscous, me, I'm not so keen, anyway, I Made this for her last night and it was very good. Our local farmer, Jess, had some lovely looking leeks so I tried them instead of the onions I would normally use.
Use the recipe as a base, then add your chosen source of protein.
- Half a large leek, thinly sliced
- 4 cloves of garlic, peeled and chopped finely
- Half a red bell pepper, deseeded and chopped
- Half a yellow bell pepper, deseeded and chopped
- 4 tablespoons olive oil
- 1 teaspoon Taste Sensation Italian seasoning
- 2 teaspoons taste sensation cajun seasoning
- 2 teaspoon dried parsley
- 200g dried couscous
- 250 ml boiling water
- half a chicken stock cube
- 2 medium oranges, peeled and chopped
- 15 cherries, destoned and halved
- 200g breaded ham slices, chopped into small pieces
- Half a cup of cashew nuts, lightly crushed in a pestle and mortar
- Using a wok or frying pan, saute the leeks, garlic, and peppes for 10 minutes over a medium heat so as not to burn the leeks or garlic.
- Stir in the Taste Sensation seasoning and remove from the heat while you prepare the couscous.
- Mix the boiling water with the chicken stock cube and add the dried parsley
- Pop the couscous in a bowl and pour over the chicken stock and leave for 5 minutes or so, or until the couscous is to your liking. Drain any excess water using a sieve.
- Re-heat the pan or wok and stir in the couscous, ham, fruit and nuts.
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