Feb 072012

Cous cous is a staple in our household. But there was a time when I thought cous cous was, well, boring.  Perhaps you do to?

I’ll let you in on a little secret – the key to tasty cous cous is…stock!  It also helps if you throw in some vegetables, or dried fruit and nuts.

This recipe is adapted from the November 2011 issue of Delicious magazine.  I think I’ve mentioned my love for this magazine before, but it really is a great resource.  I was lucky enough to get a subscription to it from Dad for my birthday last year (thanks Dad!).  Our mailbox is regularly stuffed at the beginning of the month, because I’ve also been given subscriptions to Donna Hay magazine and the new Feast magazine from SBS.  I certainly won’t be able to claim a lack of inspiration this year!

I decided to serve the cous cous with a rack of lamb we bought from Superbutcher.  It was a sweltering hot day in Brisbane, so I thought I’d try to do the rack on the stove.  I don’t recommend it!  What I should have done was cut the rack down into cutlets and pan-fried them…So learn from my mistake!  Either do the rack in the oven, or cutlets on the stove.  But definitely make the cous cous.  It’s a keeper.



Cous cous with apricots and pistachios

Serves 4-6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Milk, Tree Nuts, Wheat
Dietary Vegetarian
Meal type Main Dish, Side Dish
From magazine Delicious


  • 1 1/2 cup cous cous
  • 350ml chicken or vegetable stock
  • 1/2 teaspoon saffron threads (crumbled)
  • 150g dried apricots (roughly chopped)
  • 25g unsalted butter
  • 200g marinated feta (crumbled)
  • handful flat leafed parsley (roughly chopped)
  • 1 preserved lemon (flesh and pith removed and rind finely chopped)
  • 2/3 cups pistachio kernels (roughly chopped)


1 Put cous cous in a large heatproof bowl and set aside.
2 In a small saucepan bring stock, saffron and a pinch of salt to the boil over medium-high heat.
3 Add the apricot and simmer for 1-2 minuts until apricots plump up slightly.
4 Remove from the heat and stir in the butter.
5 Pour hot stock over the cous cous and cover with plastic wrap.
6 Allow to stand for 10 minutes until liquid has been absorbed.
7 Fluff cous cous with a fork.
8 Add feta, chopped parsley, preserved lemon rind and pistachios.
9 Season with salt and pepper and toss to combine.
10 Serve with lamb rack or lamb cutlets.


Aug 012011

It was cold outside, and it was still pretty cold when we got inside SuperButcher at Eagle Farm. I stopped and stared around in awe – I had never been before and its size can be overwhelming.

It is so tempting to stop and look at all the goodies, but I am here for a purpose.  That purpose is to further my appreciation of lamb.

[singlepic id=249 w=500 h=333 mode=watermark float=center]

We spent close to 2 hours watching Les the butcher breakdown a whole lamb carcass. Less you think this sounds too much like a lecture, we were well fed throughout the presentation and sampled various cuts as Les ran us through them.

[singlepic id=247 w=500 h=333 mode=watermark float=center]

Some key things I took away from the experience:

  • lamb, feta, pumpkin and shallot sausages are amazing

[singlepic id=246 w=500 h=333 mode=watermark float=center]

  • it’s hard to go wrong with lamb, mint, rosemary and honey
  • lamb ribs were the surprise hit of the night – so much flavour.  We picked up a pack the following day when we returned to stock the freezer
  • some of those fancier lamb cuts (frenched lamb racks, lamb cutlets etc) result in a lot more waste than their counterparts
  • there are a lot of different cuts of lamb!

[singlepic id=248 w=500 h=333 mode=watermark float=center]

[singlepic id=244 w=500 h=333 mode=watermark float=center]

We finished the evening with thick slices of leg roast on top of some of the most flavoursome mashed potatoes I’ve had.

[singlepic id=245 w=500 h=333 mode=watermark float=center]

SuperButcher runs beef and lamb appreciation nights regularly. They are a great way to learn more about your meat, and about the (dying) art of butchering.
SuperButcher has several outlets – we were at Eagle Farm.

Thanks to Les, Andrew and the rest of the team for a great night!

6 EagleView Place
Eagle Farm
Web: www.superbutcher.com.au

Full disclosure – J and I paid our own way for this experience, but I did win a free boning knife!

Jun 292010

[singlepic id=100 w=500 h=333 mode=watermark float=left]

Just over a year ago J and I spent 4 months travelling around Europe.  For 4 magical days we explored the hot, dusty, noisy, overwhelming souks and sights of Morocco.  We attended a famous cooking class in Marrakech, we bought spices from the spice vendors in the souks and we purchased a clay tagine from a very persuasive old man!  The tagine has been used a few times, and this was our most recent adventure with it.

This recipe was courtesy of the latest Marie-Claire, and it produces a slow-cooked lamb shank that is deliciously tender and falling off the bone.  I don’t think the sauce was quite as effective when halved, so next time I would probably do a full amount of sauce, even if only using 2 lamb shanks.  For that reason, I’ve reproduced the ingredients for the full recipe.

The slow-cooking caramelises the onions in the lamb juices and spices and produces a sweet sauce to accompany the shanks.  It is very Moroccan in this way, as Moroccan food seems to favour the sweet-savory combination.  The figs and walnuts are added in the last hour, and the figs become plump with the sauce, which is quite a lovely effect.  However, I did feel the walnuts became a bit lost, so I would recommend adding some at the end for extra texture.

I served this dish with cous-cous cooked in stock and with a carmelised onion, cinnamon and sugar topping, however in hindsight I think it was too much sweetness for the dish.  J suggested that the dish would be better accompanied by mashed potatoes, and I have to agree.  For that reason, I haven’t put up the cous-cous recipe, although you’re obviously welcome to use your own discretion.

I’m sure you’ll see a trend over the next few weeks for hearty, warming winter dishes.  In my opinion, slow-cooking when the mercury drops is one of life’s great pleasures!

[singlepic id=98 w=500 h=333 mode=watermark float=left]

[recipe-show recipe=moroccanlamb]