Fragrant couscous
40 minutes
50 minutes


1 large red kumara

2 tablespoons olive oil

300g Israeli couscous

2 tablespoons za’atar

130g toasted almond pieces

400ml chicken stock

100g dried cherries, chopped

1 teaspoon of finely grated lemon zest

50g parsley and chives, chopped

200g kale, roughly torn

Sea salt and pepper to taste



1. Pre-heat oven on Fan Plus at 200°C and select Crisp function.
2. Peel and dice kumara into 2cm cubes. Place in bowl and toss with olive oil, salt and pepper
3. Transfer onto a multi-purpose tray and place in the oven on shelf position 2. Cook for 30 minutes and set aside.


1. Heat 1 tablespoon of oil in a saucepan over medium-high heat, Induction setting 7, add couscous and stir to toast (1-2 minutes).
2. Add stock and bring to the boil.  Transfer into a solid steam tray.  Place in the Steam Oven and Steam at 100°C for 19 minutes.  Add kale and cook for a further 1 minute.
3. Remove couscous from the Steam Oven and mix through almonds, cherries, za’atar, roasted kumara, lemon, herbs and season to taste.

To Serve

1. Serve on a platter alongside the quail.


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    Thursday 08th September 2016

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