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This anytime recipe is a great one to have in your arsenal, as most of the ingredients can be found in the pantry. Whether it's served as a quick midweek dinner or as an accompaniment to a fancier feast, I think you'll find that it's a handy dish to keep up your sleeve. Winner winner, midweek dinner!  Serves 3-4 as a main and up to 6 as a side.
Ingredients: 1/4 cup slivered almonds, toasted 1 tbsp olive oil 1 tbsp butter 1 onion, finely diced 2 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric Pinch ground cinnamon 1/2 tsp salt 1 2/3 cups water 1 tsp veg stock powder 2 tsp dried currants 1 cup wholemeal couscous Handful chopped fresh mint or coriander 3-4 medjool dates, pitted and chopped 1 tbsp fresh lemon juice Method: In a medium saucepan, dry-fry the almonds for 1 min over a medium heat until they just start to turn golden. Tip the almonds immediately into a bowl and set aside. Put the saucepan back on the stove. Heat the oil and butter* in the saucepan over medium-low heat until the butter melts. Add the onion and salt and cook, stirring occasionally, until the onion is very soft, about 5-8 minutes. Add the cumin, coriander, turmeric, and cinnamon, and cook, stirring, for 1 minute. Add couscous and stir for 1 minute. Add the water and stock powder, increase the heat to high, and bring to a boil. Add the currants, cover pan with a lid, remove the pan from the heat, and let sit for 5 minutes with lid on so the currants can plump and the couscous can absorb all the stock. Remove the lid. Fluff the couscous with a fork. Add the fresh herbs, dates, lemon juice and almonds and fold them into the couscous. Serve immediately or pop in the fridge to enjoy as a salad the next day. *Why use a combination of butter and oil? When you want that unbeatable, fried buttery taste but want to cook at higher temps, adding a glug of oil will help prevent burning, as oil has a higher smoke point! Pimp My Recipe *Add some cooked chickpeas or lentils at the end of cooking time * Try adding a tsp or 2 of our Falafel Mix to rev up the flavour * Toppings - sprinkle on some Dukkah just before serving. Or, for a truly top-shelf finish, crumble some of our Rose, Pistachio and Orange Buckinis over the top - so good!
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 Ingredients: 500g Pasta of choice. (I've used Wholemeal Penne this time, but Spaghetti, Spirals or any pasta works well) ¼ cup Olive oil 2-3 tsp Italian Herbs 1 tsp Garlic Powder 1 tbs Balsamic or White Wine Vinegar (or lemon juice) 1 tsp Chilli Flakes 1-2 tbs Nutritional Yeast Salt and Pepper to taste Optional: 4-6 Anchovy Fillets, broken up Lemon zest Parmesan to serve
When pasta is al dente, reserve a cup of the pasta water, then drain pasta and add to serving bowl. Add a splash of cooking water. With 2 forks, tumble the pasta and sauce together so the pasta is well coated. Add more olive oil and cooking water if necessary.
Top with a generous grind of pepper, and parmesan if you wish. PIMP MY RECIPE: Got any tasty tidbits lurking in the fridge or pantry? Semi dried tomatoes, truffle oil, pesto, olives, capers, a tin of tuna… go for it! |
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