GREEK COUS COUS SALAD

Couscous is such a simple thing to make, you don't need fancy steamers or special cooking devices, just a bowl and some hot water.  It doesn't have a strong taste so it's great for adding flavours to.  I often make it with some piri piri seasoning or a little ground cumin and coriander.

This salad is a twist on the traditional greek salad.  It's easy to transport for picnics and the perfect accompaniment for barbecues this summer.

I've also made Tzatziki to go with it, all you need now are a couple of kofta kebabs from the barbecue and you're good to go.

200g Couscous
350ml Hot Chicken Stock
1 tbsp Olive oil
1 tbsp Lemon Juice
1 tsp Dried Thyme
Small Bunch Fresh Mint
6 Cherry Tomatoes
1/3 Cucumber
200g Feta Cheese
1 Small Red Onion
Black/Green Olives

TZATZIKI

200g Greek Yoghurt
Small Bunch Fresh Mint
1/3 Cucumber
1 tbsp Lemon Juice
Salt & Pepper

Put the couscous in a bowl and add the dried thyme.  In a jug add the olive oil and lemon juice to the stock and pour over the couscous.  Leave this to stand for 5 minutes to absorb the liquid.

While you are waiting, cut the cucumber into chunks and the tomatoes into quarters.  Cut the feta cheese into cubes and chop the mint finely.  Cut the onion in half then slice very thinly.

Once the stock has soaked in, fluff the couscous with a fork to break it up and leave to stand till it has cooled completely.  Once cooled you can add the remaining ingredients to make your salad.  Stir them all in with a fork till everything is evenly distributed.

To make the tzatziki, chop the mint finely and add to the yoghurt along with the lemon juice.  Peel the cucumber and slice it lengthways.  Use a spoon to scoop out the seeds from the middle.  This will stop it from adding extra liquid and making your tzatziki watery.  Chop the cucumber into small pieces and stir through the yoghurt.  Season to taste and serve with the couscous.

LAMB FLATBREADS

Well it's been a bit of a lamb fest recently - Spring, Easter, what can I say.  On Easter Sunday we had slow roast lamb which I covered in one of those 'Life's Too Short' pastes from the supermarket.  You know the one's in the fancy spices and sauces section that's already done for you.  M&S and Tesco have a particularly good range.  Anyway, I covered our boned leg in a Moroccan Tagine paste and slammed it in the oven for 6 hours on 150C.

It was quite delish and needless to say far too much for 2 adults, 1 child and 2 children who think they're veggies cos they only want sausages.  So the leftovers went into my home made kebabs.  I have to admit I am rather partial to old elephants leg especially since our local kebab shop started delivering - How bad is that, getting your kebabs delivered.

Anyway, that is what became of the surplus lamb along with some home made flat breads.  I've flavoured mine with a mix of whatever spices I had to hand, cumin seeds, chili flakes, garlic flakes, and coriander seeds ground roughly in a pestle & mortar.  You could also use one of those grinders you get with a mix ready made for you.  Nigella seeds are great too, nothing to do with Ms Lawson though, it's the flavour you get in naan breads and I always put them in my flatbreads and samosa's.


Flat Breads

500g Strong Bread Flour
15g Yeast
15g Spice Mix
5g Nigella/Black Onion Seeds
10g Salt
50g Oil
320g Warm water



Mix all the dry ingredients in a large bowl then add the oil and water.  Combine well till it all comes together to form a dough.

Tip it onto a floured surface and knead for 8-10 minutes till it becomes smooth and elastic.  Return the dough to the bowl and cover with cling film (or - genius top tip,  a disposable shower cap) and leave to stand for 1hr till doubled in size.

when the dough is ready divide it into roughly 16, 50g balls.  Roll each one out to the size of a side plate, it will be quite thin, then cook each side on a hot griddle pan, hot plate or frying pan.  Cook the first side for about 3 minutes till it starts to bubble then flip it over to finish.

I served mine warm with the lamb, some salad and a little tzatziki - not an elephants leg in sight!