Moroccan style fruit Couscous

I took this recipe off the label of an M&S salad because it was so yummy. Didn't have all the ingredients so substituted my own...

Cooked turmeric couscous

Chickpeas (obviously), oranges, red onions, raisins, apricots (or dates), sugar, cranberries (craisins), coriander (probably preferably fresh, I used ground), Sunflower, water and Rapeseed oil (olive oil is just fine! - not sure the latter is necessary - depends on your salad dressing.)

Make Honey & Orange dressing:

Lemon juice, soft brown sugar, Wildflower (!) honey (or whatever kind you have), orange juice (or a drop of orange essence), salt, sunflower oil (olive), cinnamon, garlic puree, black pepper, cumin, ginger puree, ground coriander, smoked paprika (a pinch: it's very dominant!), cayenne, turmeric.

Add couscous (I used bulgar wheat, not sure what the difference is) to salad dressing, then the other bits and pieces. Obviously, the quantities are relative: most named first in the list, then the rest. 

This is gorgeous. Bon appétit!

Really Good Brussels Sprouts - 2 ways

Here are two ways of making Brussels sprouts. They are not anything like those overcooked stinky balls of mini-cabbages you're used to seeing!  They are also called "Brussels Sprouts for People Who Hate Brussels Sprouts"! Even Ella likes them.

1. Trim the ends off fresh Brussels sprouts and peel off any leaves that don't look nice. Blanch for a few minutes in boiling water, or cook in the microwave for 2-3 minutes until just tender but still firm (at TJ's, they come in a microwave bag, you just slit it open and cook). You don't want them mushy! When they are cool,  slice them in half lengthwise. If you're feeling lazy or pressed for time, just put them in a ziplock bag with bottled Italian dressing, but the fancier version is olive oil, minced garlic, minced onion, honey, Parmesan cheese, white balsamic vinegar (lemon juice works too), basil, oregano, thyme (or herbes de provence if you prefer). Warm up the honey just a bit so it mixes in with the other ingredients and pour into a ziplock bag with the sprouts. Let marinate overnight. When ready to cook, preheat oven to 475 F and put sprouts on a roasting pan or cookie sheet with just a little of the marinating liquid, otherwise they just sort of poach. Roast for about 20 minutes or until the sprouts caramelize.  

2. Here's a quicker way, less fancy but also delicious. Prepare sprouts as above (trim then blanch or microwave, halve). Make your favorite vinaigrette (mine is minced garlic, balsamic vinegar, olive oil, pinch of salt, pinch of sugar, dried or fresh parsley & basil, little bit of mustard). Toss sprouts in this vinaigrette while they are still warm, cover and let sit for an hour or 2 or however long you have; the longer, the more time there is for the vinaigrette to get into the sprouts. Serve at room temp.

Epaule d'Agneau Frottée au Romarin, Anchois et Zeste de Citron

This recipe is for me: I want to be able to access it when I'm in the States at Christmas... it's probably not on either of your diets.

Spread 2.2 kg/5 lbs lamb with paste of: 1 sprig fresh rosemary; zest of 1 organic lemon, 10 filets of anchovies, 3 cloves garlic, 2 tsp whole mustard seed - although I would probably use the real thing, black pepper, 2 tsp balsemic vinegar, 2 tsp olive oil - stand for 3-4 hours;

pre-heat oven to 220degC/430degF.

Add 4 unpeeled garlic cloves and 8 sm tomatoes under and around the meat; place in oven and cook for 30 mins; then lower the heat to 130degC/270degF and cook for another 2 1/2 hrs, basting the meat. Cover with foil if it seems to brown too quickly.

Rest on counter under foil for 5 mins before carving, ladling the juices over farro or bulgar (should you wish to eat that!)

that's the official version, at least. I'll let you know...