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Couscous royale for a crowd recipe

Couscous royale for a crowd recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

I make this hearty Moroccan dish when I have a lot of guests. Between the chicken, lamb and sausage, there is something for everyone's taste.

Be the first to make this!

IngredientsServes: 8

  • 1 tablespoon olive oil
  • 1kg lamb, any cut, cubed
  • 5 chicken legs, without skin
  • salt and ground black pepper
  • 3 onions, finely chopped
  • 4 large tomatoes, quartered
  • 3L water
  • 4 turnips, peeled and quartered
  • 1 stick celery, cut into chunks
  • 2 swedes, peeled and cubed
  • 1 teaspoon paprika
  • a few coriander seeds, crushed
  • 2 teaspoons ground cumin
  • 500g pumpkin, peeled and cut into pieces
  • 6 carrots, peeled and cut into pieces
  • 2 handfuls sultanas
  • 1kg courgettes, cut into 4cm thick rounds
  • 1 (400g) tin chickpeas, drained
  • 1 tablespoon harissa
  • 500g couscous
  • 5 merguez sausages

MethodPrep:1hr ›Cook:2hr40min ›Ready in:3hr40min

  1. Heat the oil over high heat in a large casserole. Season the lamb and chicken legs with salt and pepper, and brown the lamb meat and chicken on all sides; set the chicken aside.
  2. Add the onions and tomatoes to the lamb, and cook and stir until onions are soft, about 10 minutes. Pour in 3L water and bring to the boil. Reduce the heat and simmer for 1 hour.
  3. Stir in the turnip, celery, swede, paprika, coriander and cumin. Season with salt and pepper. Return the chicken to the casserole, and let simmer for 50 minutes. Add the pumpkin and carrots, and continue cooking over low heat for 20 minutes more.
  4. Dip a small cup of broth out of the casserole, and pour over the sultanas in a small bowl. Stir the courgettes and chickpeas into the casserole and continue to simmer for 20 minutes. If there is not enough broth to cover the vegetables, add a small amount of boiling water to extend it.
  5. When the meat and vegetables are tender, turn off the heat, and leave everything in the casserole to rest, covered. Dip out a small amount of broth with a ladle, and stir the broth into the harissa to use as a sauce. Serve this piquant sauce separately in the same way that you serve the sultanas.
  6. Prepare the couscous according to the packet instructions. In a frying pan or under the grill, quickly cook the Merguez sausages. Place the lamb, chicken, the sausages and the vegetables on a large platter and serve the couscous, harissa sauce and sultanas on the side.

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Cous-Cous Recipe

There’s a lot of interest in couscous and couscous salad recipes at the moment, and it seems to come from people thinking that couscous is a light option. Maybe it’s even part of some diet fad, I don’t know. Eat as much couscous as you can every lunchtime and lose all your thigh wobble, drop the spare tyre and smoothen facial wrinkles. Fill up on cucumber, tomato, mint and couscous for lunch, then eat as much chocolate as you like in the evening.

Let me tell you a story about the first time I encountered couscous. This would have been in 1974 when I was a teenager, the location being Paris, France. I’d been playing guitar down in the metro subways, singing my heart out with Bob Dylan, Loudon Wainwright, the Beatles and Roy Harper. Great singers and songwriters every one. This was my job, the way I earned a living, and not a bad one either.

But my lifestyle had become a bit too routine. Each day I’d wake up in my no stars hotel room, walk across the landing to go to the bathroom in the nude hoping nobody else was about, then get dressed pick up my guitar and head down to the Metro station at Poissoniere. With one single entrance ticket which cost around eighty old centimes I could spend three, four or even six hours down underground looking for the best pitches and singing the top songs from my extensive repertoire. The top five songs would always earn me about three times as much money as anything else for the same amount of time, but my creative spirit also needed diversity. It was often warm down below, and singing at full volume for an extensive period is hard physical exercise. So I’d be tired, thirsty and hungry by about three or four o’clock in the afternoon. Therein lies the problem.

Four O’clock in the afternoon is too late for lunch and too early for dinner.

So I’d go to the little supermarket and buy a can of tuna salad, a packet of peanuts and a baguette. Every day. Maybe a can of pâté or packet of saucisson sec, or wonderful camembert cheese but basically I was making myself sandwiches when what I really needed was a proper hot meal.

Then I met Jo.
Jo was an expatriate like myself, and he came from Malaysia. He had a cheeky manner, a swagger in his walk, long jet black hair and the French girls all thought he was extremely handsome. Jo worked with me as a bottler. What’s a bottler? Well it’s somebody who does the bottling for a performer : – )

Bottling is the art of collecting coins into a hat from passers by or a gathered crowd. I say art, because a bad bottler will just about double your cash flow compared with just leaving an empty guitar case on the floor, whereas a good bottler will more than triple it, thus providing one a half times the income of a sole busker, and supporting two people. It’s company too.

Jo liked to eat and drink and smoke and lots more besides, and he also taught me how to cook later on, but that’s another story. This one is about the couscous, I haven’t forgotten. So one day we’d been doing quite well at Gare St Lazare and Jo said let’s go eat. Ok, it ‘s four O’clock again. Where’s open? We could go in a café and order sandwiches or oeufs au plat (butter fried eggs).

– I don’t know I’ve never heard of it. What’s it like?

– I think you’ll like it. It’s cheap, nearby and you get a big plateful.

I was led into a little cafe with Arabic script styled writing on the plate glass windows and displays of brightly coloured pastries and sweets. Red, yellow, lime green, orange even. We ignored those and walked up a very narrow spiraling staircase at the back of the shop. I probably wouldn’t have done that on my own. Seated, the menu consisted of about nine different items, each of them beginning with couscous. Recipe details were displayed alongside each item. This one is couscous with chicken, that one with lamb, the next one is couscous with chicken and lamb. Three merguez sausages or one merguez with chicken or lamb. Mechoui is a large piece of lamb shank. Special is chicken, lamb and merguez. ‘Royale’ is everything.

I think we ordered the couscous with chicken, funny I don’t remember. What I do remember first is the harissa hot chile sauce. It blew my hat off with the first tiny taste so I was very careful with the little wooden spoon. Later I was to become a harissa addict, trailing all over London trying to find the genuine Tunisian variety and not the French imitation. Then I remember Jo teaching me how not to spoil the texture of the couscous grains by pouring too much liquid from the vegetable stew onto them. Just dampen them, don’t let them swim he said, or it goes all soggy, and I duly learned.

I enjoyed the meal. It was indeed tasty and satisfying, and I felt replenished and content, once the fire in my mouth had died down. Then a strange feeling started to stir in my belly. My head was already rushing and slightly dizzy from the carbohydrate boost. They don’t serve alcohol, so no beer or red wine was involved and yet I was feeling slightly high. Jo told me that they put a magic ingredient in the harissa sauce and this started to get me alarmed. Had I been spiked with exotic substances? Lebanese Red hiding in the pimento sauce? Or was there LSD in the mint tea? Paranoia was not an unknown mental state in the nineteen seventies for various reasons. My belly was starting to hurt like a dull toothache. More like a squashed leg with pins and needles actually. Walking along the boulevard I slowed down and explained my predicament to Jo. He laughed. That’s one of the things about couscous he said. It carries on expanding after you’ve eaten it.

It carries on expanding.

Yes that’s right. Couscous is the one meal which carries on expanding in your stomach. So if you eat as much as you can while you’re still at the eating stage, then there’s nowhere else for it to go once you get into the after effect expansion stage. That’s a lesson which I learned once, right at the beginning, and for some reason probably due to my inordinate fondness for couscous recipes of all types, it’s a lesson which I keep repeating on a regular basis.

So that’s all I wanted to explain really. When you’re making up your couscous salad recipe or couscous with seafood or traditional meat and vegetable stew, unless you can afford the luxury of sitting bloated in an easy chair for an hour, or lying flat on your back on the floor, then go easy on the amount of couscous grain you consume at one sitting. Just remember that it expands in your stomach, and adjust accordingly.

Well thanks for reading all the way down to here, and I hope I may have done some small service to the world with my little warning. You may at some point wish to visit the couscous recipe blog to read some more angles on my favourite dish, or check out some books from Amazon below.


Couscous royale for a crowd recipe - Recipes

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This quick and easy rice dish blends essential carbs and proteins for a satisfying lunch or snack that’s reminiscent of Mediterranean cuisine. It can be made with fresh or leftover rice.

Chinese food has grown in popularity over the years, and it’s simple to make your own quick stir-fried rice at home with this recipe. To change it up, vary the vegetables (try bok choy or spinach) or add any meat you like.

Calling this lovely dessert a simple pudding would be an understatement. It is light yet decadent, great after a weeknight supper and fancy enough for a dinner party. Serve the kheer hot or cold, topped with shaved chocolate, slivered almonds, fresh raspberries and thinly sliced strawberries.

Butternut squash risotto is perfect on a cold fall or winter night. The rich sweetness of the butternut squash pairs beautifully with red wine, which turns the Arborio a lovely warm shade of purple-orange. The finished dish should have a softness with a coating of sauce around it. The vegetables are cooked and the rice [&hellip]

This is a great way to use leftover rice. When leftover rice is refrigerated overnight, chemical reactions take place inside the grain that makes it dryer and gives it a unique flavor perfect for this Indian comfort food.

This delicious combination of chicken and green vegetables tops our beautifully colored and textured wild rice-quinoa blend. This blends combines two rice varieties with an ancient American grain, quinoa, that is also gluten-free and high in protein.

Thailand is famous for its aromatic cuisine — so when you’re making Thai for dinner, pair it with our equally aromatic Royal® Jasmine rice. Cucumbers & bell pepper in rice wine vinegar make a delicious accompaniment.

This simple One Hour Vegetable Biryani delivers big on flavor and it has also been streamlined from the traditional method, to reduce effort. Rich farmer’s cheese and meaty vegetables like potato and sweet potato are cooked together with yogurt and aromatic spices, the same way a biryani’s meat or chicken would be prepared. Try it [&hellip]

This dish is a great appetizer, lunch or dinner dish for vegetarians and meat eaters alike. Use small mushrooms to make appetizer portions, medium sized ones for a light lunch side and large ones for a heavier meal.

Get cooking with this fast and easy weeknight dinner idea! Combine fragrant Basmati Rice with your favorite veggies (we like red bell peppers, peas and carrots, but the sky’s the limit!) and alfredo sauce for a casserole treat that’s sure to please even the pickiest of eaters.


Large Scale Recipes October 25, 2020 9:23 AM Subscribe

I just made Chicken Corn Pudding/ Savory Chicken Cornbread. Basically, corn bread, with 4x the eggs called for(beaten), chicken broth instead of milk, and increase liquid by 25%, canned corn, shredded chicken, chopped jalapenos. For flavor and budget, use rotisserie chicken and make broth from the bone and skin(If you fry up the skin, you get more flavor). Use the rest of the broth and the chicken fat to make gravy to top it. Most recipes use creamed corn, which just has extra sugar, flour and cornstarch, which I think is superfluous. Sour cream and/or shredded cheese, esp. on top, is a tasty addition. This recipe uses fewer eggs, but I make it my Mom's way - moist and eggy.

Roast squash & sausage stuffing. Make stuffing - I double the onion and celery. Peel, chunk and roast butternut squash. Saute tube sausage. then combine it all and bake until warmed through and crunchy on top. I have it as a main dish.

Roasted onions, sweet and white potatoes, kielbasa. 425 oven, I roast the veg separately because they all take different times, and add the kielbasa to something during the last 10 mins.

Shepherd's pie. I use instant mashed potatoes, and I use taco seasoning(flour, chili powder, salt) in the meat. again, cheese on top is really popular. I combine creamed and plain corn in the middle, but am aware that some infidels use green beans, which, to be fair, probably have more nutritional value.

Pork roasts go on sale often, and at a dollar/ pound, you can make a fabulous pulled pork affordably.

I don't see chili or mac-n-cheese on your list, but they're popular and scale well. People really like boxed mac-n-cheese. If you know anyone with a Sam's Club membership, their rotisserie chicken is an exceptional value, and a good base for chicken pot pie, biscuit crust can work.
posted by theora55 at 9:52 AM on October 25, 2020 [5 favorites]

Thank you for your good work!

When my kids were small and we often had lots of people over for dinner (10-30), I would regularly make a "couscous royale", which is a French version of a Moroccan stew. It's incredibly easy because everything has to be in rough pieces, no fine chopping. Also when you've learnt the basics, you can vary the ingredients according to what you can get. (I've posted this here before, but today I have adapted the recipe so you can see how to scale it).
An example, rather than a recipe:
1 kg of lamb or veal, cut into 2 cm (1") squares
1 chicken, cut into 8 pieces
1 kg of mergez sausages, you can use any spicy fresh sausage instead, like chorizo, but my version is kosher/halal
Olive oil
2 large carrots cut into 2cm pieces
2 onions, cut into quarters
1 turnip, cut into good chunks
Garlic, depending on the size and age of your garlic, it can be a whole head or half. Peal off the thin skin and crush with a knife.
2 not too old and watery zucchini, cut into good chunks
Crushed tomatoes - perhaps 1 kg including their juices
Water
Chickpeas - about 500 grammes drained, wether they are made from scratch or from cans
Couscous grains, the instant type are fine, 1 kg (this needs olive oil or butter, butter is best but not kosher)
seasoning: salt, pepper, thyme
Harissa from a tube or can
Freshly chopped parsley

Set a big pot over a high heat, cover the bottom with olive oil and add in the meat, except the sausages, the carrots, the turnip, the onions and the garlic. Stir a bit to make sure everything is covered in oil, but there is no need to brown anything. Add the crushed tomatoes and water so the meat and veg are covered, and bring to a boil. Turn down to a simmer, and skim the stew. Add thyme. Let simmer for 45 minutes and add the zucchini.
Start cooking the couscous according to the instructions on the package. When the couscous are ready, add the chickpeas and sausages to the pot, and cook for a further 15-20 minutes till the sausages are cooked through.
To serve, take out a good bowlful of the liquid from the stew, and mix it with harissa so it becomes a very hot sauce. Cut up the sausages into bite size pieces and put them back into the stew.
Sprinkle lots of parsley over the stew.
Explain that everyone can decide how hot their food is, because the main stew is not very spicy, it only gets a bit from the sausages, instead one pours over as much of the harissa-spiced sauce as needed.

It's hard to say exactly how many this amount will feed, I think about 15 -- I'd normally make a hearty side salad* if we were many more diners. You can add potatoes into the stew, and any type of squash/marrow/pumpkin. It's very easy to multiply and extend.
The way it is described above, not everyone gets a piece of chicken. There are two ways to work around this if it is a problem: either use two chickens and cut a bit down on the other meat, or use diced boneless chicken thighs, but then add the chicken meat together with the zucchini. IMO, the bones from the whole chicken add texture and taste. This is also a stew where turkey meat makes sense.
Often I would make a meat version and a vegan version.

If you try it, you will be surprised at how such a simple and cheap stew can be so delicious and comforting.

*side salad: this would always depend on the season -- I was dirt poor and feeding many. But since the stew flavors are sweet and spicy, I'd be looking for acid and salt. This time of year, I might go for haricots verts from the freezer, steam them, and serve them with a vinaigrette made with finely chopped shallots and mustard as well as oil, vinegar salt and pepper. It looks like a very posh dish, but freezer beans are cheap and nourishing. Chopping shallots is a bit of work, but the stew is so simple, there's something to give. Some bread is nice too.

Another thing that is easy to cook for many, many people is a minestrone. Here the vegetables need to be finely chopped, though.
You start with a sofritto, equal volumes of diced carrot, onion and celery. Sauter them gently in olive oil till the onions are translucent. Add a good piece of bacon or ham or salami to the pot and stir a bit more. Now add softer vegetables, like squash, also diced, and whatever else is in season, diced or sliced. Any form of brassica will be very fine, but not too much, they can be overpowering. If possible, add some wine, and simmer till all alcohol is gone, otherwise use a little wine vinegar. Now add equal parts of crushed tomato and chicken stock (canned, but sodium free is fine), with some oregano and thyme, and let the whole thing simmer for 30 minutes.
Fish up the meat, and season to taste.
Add cooked beans* or fresh/frozen peas and some small or broken pasta. Stir vigorously for 3 minutes, so the pasta doesn't stick to the bottom of the pot. I use one cup of legumes and one cup of pasta for each cup of the sofritto vegetables I used, but obviously these are the fillers, and it is OK to use a bit more. Serve with bread, lots of grated cheese, and perhaps some fried bacon.
I have made this for more than 100 people. You can't go wrong, though you really need to taste when you season it.
The amount for four people is one cup of each of the sofritto elements when chopped, and so on. In my experience, you use a little less proportionally when cooking for many, but maybe that isn't true when you are feeding the homeless.

* use whatever beans you like, really
posted by mumimor at 11:43 AM on October 25, 2020 [6 favorites]

I also frequently cook 30 servings of a meal for my local church for their Thursday meals & supplies distribution evenings, and I always make the same thing: egg curry + cumin rice. (We have several volunteers cooking or packaging food, so there's always a variety, so I don't feel personally responsible for supplying the variety myself.)

This is my recipe for 30 servings of egg curry with cumin rice:

1. Boil 60 eggs in a large pot. Peel, halve, and keep aside.

2. Coarsely chop 10 onions using a food processor (peel and quarter the onions, then give it a two-second whiz). Start frying these onions in another large pot in about 1/2 or 2/3 cup of canola oil.

3. While the onions are frying, peel and crush 2 whole bulbs of garlic (or about 3 tbsp garlic powder, or 4oz chopped garlic from a jar). Grate or chop 2 oz fresh ginger. Add these into the pot.

4. Also add: 1/4 cup cumin, 1/8 cup coriander powder, 2 tsp red chili powder (for a mild spice level for 30 servings), and 2 tsp turmeric powder.

5. After the spices have turned fragrant and the onions are browned, add two 28oz cans of crushed tomatoes. Mix, cover, and let cook over a low heat, stirring occasionally.

6. Salt the damn thing. Riskiest step, I have no firm measurements here. I use about 5 tbsps of salt for this whole pot I think? but I am an eyeballer you may wish to start with 3 tbsps and taste as you add more. Remember that you will be adding eggs in as well.

7. Add in the boiled halved eggs. Mix just enough that all the eggs are well coated in sauce. You may want to add water to make it a more curry-like consistency if it's too thick.

8. Cook your rice while the eggs sit in the sauce. Set to boil 8 cups of dry rice in 20 cups of water with 1 cup green peas, 5 tbsps cumin, and 3 tbsps salt, on high heat. Once the pot is boiling, cover partially and set the heat to medium-low until almost all the water has been absorbed. Then cover completely and let it sit for 15 minutes with the heat off.

9. To serve, measure out 2/3 cup of cooked rice and approximately 1/2 cup sauce + 4 egg halves. Top the curry with chopped cilantro and a squeeze of lemon or lime (optional).
posted by MiraK at 12:21 PM on October 25, 2020 [5 favorites]

Yikes, I forgot to write when to season the couscous stew. You do it a little after adding the sausage and chickpeas, since both of them might bring in some flavor. Taste!

Also, the minestrone can get some extra punch from pesto. I'm not thinking it's within your reach to make pesto from scratch, but our local "save the food" store often has jars of pesto close to their sale by date, so I imagine/hope you might have a similar source. Otherwise you can easily blend garlic, parsley, lemon juice and olive oil to a thick paste, not the same, but not bad either. I suggest you put it in a bowl next to the minestrone, so everyone can dose for themselves, though maybe there is a bit of a corona-challenge there, with people touching the same spoon. I feel this can be solved -- single use spoons or little individual cups of garnish?
posted by mumimor at 1:31 PM on October 25, 2020 [1 favorite]

That was my thread, posted above. One thing I was pleasantly surprised to discover was how many people love baked potatoes! And they're so easy to do for a crowd. I would rub a little oil on the skin, poke them with a fork a few times, then cook for an hour. I could serve these as the main with lots of toppings (sour cream, broccoli, cheese, etc.) or maybe with baked ham slices - the food pantry got boneless ham which I sliced and heated.

Or I would use the ham in this: Ham & Noodle Casserole

Chili - there are so many recipes out there.

Sausage, peppers and onions.

I also used to change things up because I am an adventurous eater but I learned that the people I was cooking for were not necessarily interested in trying new things. We only served this particular meal once a week, not every day, and of course your people are not my people, but that was my experience.
posted by lyssabee at 9:11 AM on October 29, 2020

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How to Make Cauliflower Rice

Here’s how to make it with and without a food processor.

Related To:

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Raw Cauliflower ground in food processor for making Cauliflower Rice on concrete background

Photo by: Lisovskaya/Getty Images

By Myo Quinn for Food Network Kitchen

Cauliflower rice is a deliciously light, low-carb alternative to regular rice, other grains or couscous. With a neutral flavor and toothsome texture, this versatile veggie is the perfect blank canvas for many flavors – and it's easy to make.

1. Trim the leaves.

Slice off and remove any leaves that are attached to the stem. Gently shave off any brown spots on the head of the cauliflower.

2. Trim the head into florets.

Place the cauliflower crown down onto your cutting board and trim the cauliflower into florets, cutting away as much stem as possible. You can save the trimmed stems and leaves for roasting – they’re edible and tasty.

3. Transfer the florets to a food processor in batches.

Overcrowding the food processor will result in unevenly-sized cauliflower rice. For a large head of cauliflower, you’ll want to work in three batches. Transfer the batches to a food processor fitted with a blade attachment.

No food processor? No problem. You can use a box grarter instead. Cut the cauliflower into quarters and carefully grate the crowns into a large bowl.

4. Pulse the florets.

Short pulses work best a steady run will puree the cauliflower instead of turning it into rice. Pulse until the mixture is finely chopped and uniform and resembles couscous.

5. Wring out the excess water.

Transfer the cauliflower rice to a clean dishtowel, wrap up the rice and wring out all the excess moisture. It’s important to wring out as much as possible, because excess moisture makes the cauliflower rice limp and soggy.

6. Enjoy the raw cauliflower rice immediately.

You can enjoy cauliflower rice raw, but it’ll start to smell sulfuric as it sits, so eat it immediately in a crunch salad or salsa!

7. Or cook it.

Heat some olive oil in a large nonstick skillet over medium. Add the rice and season with salt, stirring occasionally with a wooden spoon until it’s golden brown around the edges.

Store cooked cauliflower rice for up to 5 days. It’ll keep in an airtight container in the fridge.


Seafood Spaghetti

This is not your ordinary weeknight pasta. It's a special occasion pasta. This is the type of pasta you make for someone and they immediately pull out their phones to start taking pictures. Seafood Pasta is the perfect way to impress your friends and family and its actually really easily!

Our seafood of choice is scallops and shrimp because of their similar cook times (which might we add is fast! Another reason why we love this recipe). The shrimp and scallops shouldn't spend more than 2 minutes per side. We want them to be browned and cooked through, any longer and the scallops might be tough and the shrimp might feel like little rocks in your mouth.

Not a big shrimp or scallop fan? The recipe could be easily adapted for clams, mussels, lobster, or crab. Just know if you're using clams and mussels those will take a bit longer and will require a lid to steam and open them up.

The sauce is a mixture of milk, chicken broth and Parmesan. Pescatarian? You can sub in vegetable broth or, even better, shrimp or fish stock. Adding a seafood based stock will just up the seafood pasta flavor! The sauce gets its creaminess from the dairy which means no need to make a roux! Just a light cream sauce that doesn't overpower the seafood.

If this triggered your love for the combination of pasta and seafood you must try this Seafood Lasagna or this zesty Shrimp Boil Pasta

Tried making this decadent dish? Let us know how it came out in the comments below!


Mains

At the end of a long day, dinner is a meal we all look forward to. A time to relax (whether it’s with family and friends, or your favourite show) and enjoy a healthy, hearty main meal. And, let’s be honest, the last thing most of us want to do is spend ages cooking. That’s why our quick, healthy dinner recipes are perfect any night of the week. Dinner options, that take hardly any time to prepare, are wonderfully satisfying to eat and don’t come with a side serving of excess guilt.

Tenderstem ® broccoli with Mexican crispy rice and beans

This Mexican-inspired rice and beans recipe is fresh and full of flavour with an added crunch thanks to Tenderstem ® broccoli. A perfect addition to a…

Tender-Mex bites

Bring some flavour to the dinner table with these Tender-Mex bites – delicious Mexican-inspired veggie bite-sized wraps. Perfect as a starter or sharer for a…

Korean buttered Tenderstem ® broccoli noodles

This moreish noodle dish is a mid-week hero as it can go from fridge to table in just 20 minutes. Requiring just seven ingredients, this…

Tenderstem ® broccoli with saffron cream

Try this tasty side dish, ready in just 10 minutes. Featuring a rich and sumptuous saffron cream dressing combined with delicate Tenderstem ® broccoli and butter…

Tenderstem ® broccoli tuna niçoise salad

Try this tasty take on a classic niçoise salad, ready in just 20 minutes. The creamy saffron dressing is rich and sumptuous, combined with delicate…

Tenderstem ® broccoli and lime pickle pancake

This show-stopping broccoli pancake is punchy and flavour-packed thanks to a few dollops of lime pickle mixed into the batter. The delicate stems of Tenderstem ® …

Tenderstem ® broccoli and harissa rice

Ready in less than 40 minutes, this simple rice dish is bursting with flavour thanks to punchy and fragrant harissa, earthy beetroot and the green…

Marmite toast Tenderstem ® broccoli

They say you either love or hate Marmite, but this Tenderstem ® broccoli and Marmite toast recipe is one you’re sure to love! Combining delicious savoury…

Savoury custard tart with Tenderstem ® broccoli

The ultimate show-stopper, this savoury custard tart is guaranteed to please a crowd. Perfect for summer gatherings, dinner parties or as part of a barbecue…


38 Best Mother's Day Dinner Recipes to End Her Day on a High Note

Let her relax while you whip up one of these delicious and easy meals.

Mother&rsquos Day is all about letting mom relax. That means she shouldn&rsquot be cleaning the house, breaking up sibling squabbles, or cooking the family's meals. Homemade Mother's Day gifts are great, but the best way to surprise your mother is with a delicious homemade dinner. Sure, you could treat her to a nice dinner out at a restaurant, but going the extra mile to serve up a Mother's Day meal at home can really seal the deal to making this her best one yet.

But what should you cook for Mom? Don&rsquot worry if you&rsquore not a professional chef. Our roundup of delicious Mother&rsquos Day dinner recipes include a mix of easy and healthy family meals that&rsquoll leave her delighted and impressed. From starters to mains, read on for impressive recipes you can grill, bake and slow cook no matter what your culinary skill level. (And if you really want to earn favorite child status, make sure to finish off the meal with our favorite Mother's Day desserts and Mother's Day cake recipes.)


Mains

At the end of a long day, dinner is a meal we all look forward to. A time to relax (whether it’s with family and friends, or your favourite show) and enjoy a healthy, hearty main meal. And, let’s be honest, the last thing most of us want to do is spend ages cooking. That’s why our quick, healthy dinner recipes are perfect any night of the week. Dinner options, that take hardly any time to prepare, are wonderfully satisfying to eat and don’t come with a side serving of excess guilt.

Garden salad with Tenderstem ® broccoli

Create a crowd-pleasing spread with this garden salad – perfect for entertaining guests at your summer barbecue. Combining a delightful mix of cheese, veggies, nuts,…

Za’atar style fish tray bake with Tenderstem ® broccoli by Dr Rupy of The Doctor’s Kitchen

This fish tray bake, created by Dr Rupy of The Doctor’s Kitchen, is a great option for a tasty weeknight supper. Try your hand at…

Korean-style black beans and Tenderstem ® broccoli by Dr Rupy of The Doctor’s Kitchen

This Tenderstem ® broccoli and black bean stew, created by Dr Rupy of The Doctor’s Kitchen, is a true weeknight wonder. Using gochujang, a Korean chilli…

Indian-spiced pilau with Tenderstem ® broccoli by Dr Rupy of The Doctor’s Kitchen

Enjoy an Indian-inspired rice dish adorned with delicious and nutritious Tenderstem ® broccoli with this quick and easy recipe, created by Dr Rupy of The Doctor’s…

Pan-fried salmon with Tenderstem ® broccoli and crispy chickpeas

Promising maximum flavour with minimum effort, our pan-fried salmon with Tenderstem ® broccoli and crispy chickpeas is a fresh new take on a summer salad you…

Sticky Asian cod with roasted Tenderstem ® broccoli and new potatoes

Tray bake dinners are a classic yet delicious way to cook all of your favourite ingredients with limited fuss. This tasty recipe for sticky Asian…

Tenderstem ® Broccoli Teriyaki Noodles

This recipe is the perfect mid-week meal which makes the most of what you have in your fridge and pantry. Whip up a simple teriyaki…

Miso ribeye steak with Tenderstem ® broccoli

This super-quick recipe combines deliciously marinated ribeye steak with delicious stir-fried Tenderstem ® broccoli. Making use of an array of delicious flavours from your store cupboard…

Creamy Tuscan Cannellini Bean Pasta with Tenderstem ® broccoli

This vegan pasta dish is a great store cupboard supper, using mashed cannellini beans to create a creamy sauce to coat the delicious pasta. Topped…


Sardines and Other Fish and Seafood

The waters along Morocco's extensive coastline provide an abundant supply of sardines, making this tasty, very healthy fish an affordable indulgence. You can keep things ultra simple and simply bake or grill whole sardines, but one of the most popular ways to prepare them is to stuff sardine fillets with a zesty marinade called chermoula and then fry them. It's a treat not to miss, whether as a sandwich filler or as an entreé set out alongside other fish and seafood for a Moroccan fried fish dinner.


Watch the video: Couscous royal (September 2021).