This is a granular semolina forming a staple in North Africa, which when cooked has a light, fluffy texture. Eaten either hot or cold, it can be served as an accompaniment to tagines or for use in salads.
A tomato, mint and parsley cous cous salad topped with skewers of grilled salmon and cod.
Lamb tagine spiced with cumin, coriander, chilli, ras el hanout and star anise, served with an apricot, fig and pistachio cous cous.
Fresh mackerel fillets pan fried and served with giant cous cous or 'baby pasta' and a wilted fennel salad.
Crisp and light puff pastry parcels filled with courgette, fromage frais and olives.
A delicious and rustic pork roast, with bacon and potatoes.
Honey glazed slices of halloumi cheese served with saffron cous cous and a salsa of black olives, red chilli, parsley and coriander.
Perfectly cooked cous cous filled with roasted red peppers and courgettes, fresh herbs and toasted almonds.
Haloumi cheese skewers served on a bed of chick pea and pistachio cous cous with chilli jam and a yogurt and cumin dressing.
A true classic... countryside terrine! Enjoy this rich, traditional pork dish on a lazy Sunday afternoon.
Penne pasta accompanied by crispy courgettes, fresh cherry tomatoes and a home made pesto.