Miguel Barclay’s 1lb Recipes: Paella Couscous, Charred Vegetables and Feta | North African food and drink

cCouscous is an oft-overlooked cupboard ingredient that should definitely make an appearance in your midweek meals. It’s a great way to make a big meal and it’s very quick to cook, too. I prefer to cook the couscous in a warm skillet, which gives it a drier, firmer texture that works well when mixed with other ingredients.

couscous paella (top photo)

This 10-Minute Paella dish uses mostly dried and freeze-dried food items, so it’s perfect for a mid-week meal at a moment’s notice. Frozen prawns and peas yield a little extra liquid, which works like a couscous gravy, but don’t be afraid to add more water if it gets too dry.

to equip 5 minutes
cook 10 minutes
serves 1

¼ red pepperRemove the pulp and seeds, and cut the flesh into slices
olive oil
a a small handful of Frozen shrimp
small handful
of frozen peas
½ chicken stock cube
A pinch of turmeric
and pepper
small handful
couscous (about 50-60g)

Fry the peppers in a drizzle of olive oil over medium heat. After 2 minutes, add the prawns, peas, bouillon cube, turmeric and a small splash of water (about 25ml), then simmer for a few minutes until everything is hot and half of the water has evaporated (sprinkle more water, if necessary).

Remove from heat, season, and stir in couscous. Leave it for a few minutes, during which time it will puff up to create this wonderful couscous “paella”.

Vegetable couscous and feta cheese

Miguel Barclay’s Charred Vegetables With Couscous And Feta.

A lot of the flavor here comes from the charring, so don’t be afraid to get some caramelization on those veggies. I like to use a griddle to get really deep char marks, but a skillet will work just as well.

to equip 5 minutes
cook 15 minutes
serves 1

A few slices of zucchini
A few slices of red pepper
A few slices of red onion
olive oil
Salt and Pepper

dried oregano
¼ cup couscous (about 60 grams)
¼ cup
Boiling water (about 60 ml)
A handful of
Vita collapsed

Put the vegetables in a bowl, add a little olive oil, sprinkle with a pinch of salt, pepper, and oregano, then toss to coat. Fry in a hot skillet for a few minutes on each side, until cooked through and well charred, then turn into a shallow bowl.

Add the couscous and the amount of oil to the same pan, and fry it for five seconds to absorb the flavors, then raise the heat and add boiling water. Stir, allow the couscous to sit for five minutes, then fluff with a fork.

Mix the couscous with the vegetables, top with the crumbled feta cheese, an extra sprinkle of oregano, a drizzle of more olive oil, and serve.

  • Recipes adapted from Meatless OneWeight Meals and Super Easy OneWeight Meals, by Miguel Barclay and published by Headline at £16.99.

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