Curried Carrot

Alliterative and delicious, this is a superb summer side.


  • 2-3 carrots, grated
  • 1-2 tbsp mayonnaise
  • handful or two of sultanas
  •  1-2 tsp curry powder

You will need: 

  • grater
  • chopping board
  • bowl and spoon

Method: (should take about 5 mins)

  • Grate carrots finely and place in bowl with sultanas
  • Add mayonnaise and mix well. You may need to add more, but do not drown the carrots.
  • Add curry powder and mix well.

Summer Couscous

My mum used to make this all the time and it just reminds me of summer. This is a perfect accompaniment to frittata, quiche and a winner at a barbecue.

Ingredients (serves 2-3)

  • 1-2 bananas, sliced
  • handful of raisins/sultanas (optional)
  • squeeze of lemon juice (usually half a lemon)
  • 150g couscous

You will need:

  • Large serving bowl
  • smaller bowl with cover plate
  • sharp knife
  • fork


  • Boil kettle and pour boiling water over couscous so that it is just submerged.
  • Add lemon juice, gently stir through and cover with plate.
  • Slice bananas thinly and set aside with sultanas.
  • When couscous has soaked up all the water (approx 8-10 mins), fluff up with a fork.
  • Add fluffed couscous to serving bowl and stir in banana and sultanas.


Couscous with mixed veges

Another house favourite, this dish accompanies many of our chicken and fish meals and sometimes as a lunch in its own right. It is superbly tasty!

As a cost and time saver, we tend to use frozen mixed veges, but fresh will work just as well. Snap frozen vegetables supposedly retain the same nutritional benefits as fresh, so we try not to feel guilty!

We tend to use Watties mixed vegetables (sweet corn, carrots, peas) or their antioxidant mix (broccoli, beans, spinach and carrots). Either work well.

Ingredients (Serves 2-3)

  • 1/4 bag mixed veges (or 1 diced carrot, handful or 2 of peas and some sweet corn or chopped broccoli) 
  • 150g couscous
  • 1/2tbsp butter (or oil)
  • salt and pepper to taste
  • lemon juice/cumin

You will need 

  • 1x frying pan
  • bowl and cover plate
  • larger bowl and cover plate
  • spatula and fork


  • Pour couscous into the smaller bowl and boil kettle.
  • While kettle boils, add butter/oil to frying pan and melt on medium heat. Add salt & pepper.
  • When kettle has boiled, pour over couscous, add cumin or lemon juice and cover with plate.
  • Add veges to the pan and stir gently until brown and soft. Add to larger bowl and cover.
  • Fluff up couscous and add to larger bowl, mixing through the veges until even distribution.

Why I love Couscous

Couscous is an excellent base for many meals and for low effort cooking it has to top the list. It requires very little input, is cheap and versatile.

InputAll you have to do is pour boiling water over it, cover and leave for 8 minutes. Then flake with a fork and you are done!

Cheap: Okay, it is not rice cheap but it is still very reasonable and won’t leave you with a stodgy mess if you forget about it. A box of couscous is cheaper than those delicious microwave rice sachets, too.

Versatile: Whether you do nothing, a little or a lot, couscous is a delicious accompaniment to many dishes. You can simply add sliced banana or sultanas for a summery feel, or some sauteed mixed veges as something more substantial. A great addition to curries for extra texture and even a vegetable crumble topper, couscous can do it all.