Lamb with Fruity

Ingredients: Method: 520g lean lamb cutlets 60ml red wine 250ml low fat yoghurt 1 glove, garlic 1 tsp cumin, ground 2 tbsp skim milk   Trim any fat from cutlets and add to a large heated non-stick pan. Cook until brown and tender and remove from pan. Add vinegar to pan and bring to the boil. Return the cutlets to the same pan and turn cutlets to coat with vinegar mixture. Meanwhile, combine yoghurt, garlic, cumin and milk in a bowl. Serve cutlets with fruity couscous and yoghurt mixture. Serves 4 Fruity Couscous 1 tbsp olive oil 1 medium onion 400g Nu-Vit Couscous 500ml boiling water 2 tsp chicken stock powder 75g Nu-Vit dried apricots 40g Nu-Vit raisins, finely chopped   Fruity Couscous Heat oil in a large pan. Add onion and cook until soft. Add cumin and cook until fragrant. Remove from heat and add remaining ingredients. Mix well. Cover and stand for 5 minutes. Fluff with a fork. Serves 4

Sweet Couscous

Ingredients: Method:   250g mixed fruit peel orange rind 1 cinnamon stick 1 vanilla bean sugar 1 1/2 cups orange juice 1 cup Nu-Vit Couscous 1/4 cup Nu-Vit raisins     Soak dried fruit in a bowl of water overnight. Add the orange rind, cinnamon stick and vanilla bean and bring to the boil. Reduce heat and cover. Simmer for 15-20 minutes or until the fruit is soft. Drain fruit, reserving the liquid. Set fruit aside. Measure the liquid and return to the saucepan. Add half as much sugar as there is liquid and simmer until syrupy. Pour syrup over the fruit. Meanwhile, bring the orange juice to the boil in a large saucepan. Stir in the couscous, and remove pan from the stove and stand for 5 minutes, covered. Add raisins and fold through. Fluff couscous with a fork. Serve by spooning couscous into 4 bowls and sprinkling with the dried fruit. Finally spoon over the syrup. Serves 4

Pickled Ginger Salad

Ingredients: Method: 1 cup Nu-Vit Couscous 50g red pickled ginger 1 medium apple 2-3 green shallots, chopped   Place couscous in a large bowl. Cover with boiling water and stand for 8 minutes. Drain with a fine strainer, rinse under cold water. Turn couscous onto a tray covered with absorbent paper and dry as much as possible. Rinse ginger, drain well. Peel apple and cut into thin strips. Combine ginger, couscous, apple and shallots in a large bowl. Add vinaigrette. Toss gently. Herb Vinaigrette 1/4 cup oil 1/4 cup cider vinegar 1/4 tsp oregano leaves, dried   Herb Vinaigrette Add all ingredients into a jar and shake well.   Serves 4

Tomato & Chicken Couscous

Ingredients: Method: 1-2 ripe tomatoes 125g Nu-Vit Couscous 1 tsp fresh basil 1/2 cup cooked chicken breast olive oil parmesan cheese ground black pepper   Tomato Dressing Slice and cube tomatoes. Mix in basil, 1 tablespoon olive oil and 1/4 tsp of ground pepper. Chicken Couscous In a saucepan boil water and olive oil. Add the couscous and stir until boiling. Cover and cook on low heat for 2 minutes. Remove the saucepan from the heat and fluff with a fork. Stand for 2 minutes. Stir in chicken breast, top with tomato dressing and sprinkle with parmesan cheese. Serves 4

Beef Couscous Curry

Ingredients: Method: 1/2 small capsicum, diced 1/2 tsp mild curry powder 3 spring onions, chopped 1 cup water 10g stock cube, crumbled 1/4 tsp coriander powder 1/4 tsp groung cummin 1 tbsp magarine 1 cup Nu-Vit Couscous 130g can corn kernals 1/2 cup peas 500g cooked beef pieces In a large saucepan heat margarine until melted. Saute the capsicum and onions until soft. Add curry powder and spices. Mix water and stock cube together and add to saucepan and bring to boil. Stir in couscous. Remove from heat and let stand covered for 5 minutes. Add the cooked beef, corn and peas. Reheat on low until warm. Serves 4

Spinach & Herb Couscous

Ingredients: Method: 1 tbsp oil 1 medium onion, chopped 1 clove garlic, crushed 1/2 tsp turmeric, ground 1/4 tsp nutmeg, ground 1 stock cube crumbled 1 cup water 1 cup Nu-Vit Couscous 1/2 bunch english spinach (20 leaves) 2 tbsp chopped chives fresh 1 tbsp chopped parsley fresh Heat oil in a medium saucepan. Add onion and garlic and saute until onion is soft. Add stock cube, water, nutmeg and turmeric bring to the boil. Chop spinach and stire in with herbs. Stir for approx 2 minutes until spinich is soft. Remove from heat add couscous and cover for 5 minutes. Stir before serving. Serves 4