Couscous 3 Ways
Thursday, August 02, 2012
It can be heartbreaking when you make a dinner for your little one, only for one or two mouthfuls to be licked or gummed before it’s spat-out or chucked on the floor. Don’t despair. This is all part of the learning process and instead of sighing and binning it, serve it up again at another meal as something different. If this is becoming a common feature in your household read our article on whether Biology is to Blame for your Fussy Eater.
If you want your child to learn to eat a variety of foods you need to serve a variety of foods. But variety doesn’t have to mean something new.
Making a different meal each night can be tough, but instead make one meal and reuse it. Using our staple Fruity Couscous recipe which takes 15 minutes to make, keeps in the fridge for 3 days and is so versatile it can be reused in a number of different dishes, you will be offering your child a variety of dishes but without sweating it out too much in the kitchen.
Cooking & Preparation time: 15 minutes
150g salt-free vegetable stock
2 handfuls of dried apricots and raisins
½ red onion
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp lemon juice
- Put the couscous in a large bowl and add the vegetable stock. Cover with clingfilm and leave to fluff-up for 10 minutes
- Put the onion, apricots and lemon juice in a food processor and blitz until finely chopped
- Add all the ingredients to the couscous and mix up and serve
Cooking & Preparation Time: 10 minutes
1 salmon fillet (boneless)
Leftover Fruity cous-cous
- Steam, Grill or Bake the salmon (we like to use a microwave steamer – only takes 5 minutes without risk of burning whilst we're distracted with a nappy change!)
- Serve on a portion of Fruity Cous Cous
Couscous Baked Stuff Tomato
Cooking & Preparation Time: 30 minutes
Leftover Fruity Couscous
2 beef tomatoes
Grated cheddar cheese
Drizzle of olive oil
- Preheat the oven to 190C (170 Fan) Gas 5
- Slice the tops off the tomatoes and scoop out the seeds and pulp with a teaspoon. Be careful not to cut through to the base. Keep the pulp and seeds, but discard the hard, central cores.
- Mix the tomato innards in with the fruity couscous and spoon back in to the tomatoes
- Place on a baking tray then scatter with some grated cheese, drizzle with olive oil and pop in the oven for 15-20 minutes or until the tomatoes are tender
You don't have to stop there! Couscous is a great rice substitute so serve with bolognese or simply with a tin of plum tomatoes.
We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries.
Thank you x