me at my highschool reunion
me coming back to mcdonalds in the same day
Gnarly chicken and cous cous salad
Right, so, today I took a step back and looked at my ridiculously busy schedule and decided on making big-batch meals that would last in the fridge for a few days.
I know I used to post my meals a lot, but never provided recipes and although I’ve been posting recipes recently, it’s all sweet and scrumptious. This is the first of my favourite meals that I’ll be posting and I hope you like them :))))
This is my favourite go-to meal. It’s perfect in every way because it will keep in the fridge for a few days (I’d say 5 or 6 at most), is delicious, nutritious and can be packed in a tupaware and taken to work or school or college or whatever, or it looks real pretty on a plate. It takes 10/15 minutes to put together and after you’ve made it a couple of times, it’s so easy to remember. I haven’t looked at the recipe in ages. This is from Jamie Oliver’s magnificent recipe stash, except I’ve sort of adapted it to my own needs and made it a bit simpler. This link goes to his original recipe.
I know there may seem like theres a lot of ingredients, but a load of it is stuff you’d have lying around cupboards anyway, lasts a long time and can be used again, so definitely invest.
I sometimes do this recipe without the chicken/allspice/oregano and tzatsiki if I’m running low on money, so it’s just the cous cous salad by itself, and it’s still absolutely delicious.
1 mugful of cous cous
2 mugfuls of boiling water
A pinch of salt
3 or 4 chicken breasts
A red pepper
About 200g peas
4 spring onions
A hunky chunk of feta
Handful of olives
1. Pour your boiling water onto your cous cous in a big bowl (cous cous is always cooked 2 parts water, 1 part cous cous. Never fails), add a pinch of salt and put to the side to absorb.
2. (Skip this step if you aren’t doing the chicken) Put a frying pan on the hob to get nice and hot. Put your chicken on some greaseproof paper and sprinkle your allspice and oregano all over it, along with some salt and pepper. Fold greaseproof over chicken and bash the chicken flat. This way the cooking time is less and it bashes in all the flavours and tenderises the chicken. With some olive oil, put chicken in the hot frying pan and fry for about 3 or 4 minutes on either side (remember to keep an eye on it!). You might wanna open some window as it can get a bit smokey.
3. Chop up the spring onions, red pepper and olives nice and small.
4. Put the peas in a saucepan with some hot water and cook them for a couple of minutes on the hob.
5. Add your chopped spring onions, red pepper, olives, and the peas, all into the cous cous (will have absorbed by now). Crumble in the feta and mix up. Squeeze half or a whole lemon (to your taste) over the cous cous salad and mix up again.
6. (If you’re doing the chicken) Put the cooked chicken on a board and slice up into nice chunks.
7. Serve salad with the chicken and some tzatsiki, or I’m preparing my pack lunches, I’ll put the chicken in a separate tupaware and add to salad on the day I need it, along with some tzatsiki. You can eat it hot or not.
(NB: In the top photo I served it with humous instead of tzatsiki, that’s also pretty good)
Had this again for lunch today, mmf
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