Calorie Counting Couscous

Last week we were talking about cutting back and watching the calories. One of the first things that always seems to be banished from the table is carbohydrates when it comes to losing weight. Despite the stories about high protein diets not being that good for you we all know that by cutting down on the bread, pasta and potatoes the weight seems to drop off that but faster – unless of course you are doing 100 sit-ups a day...which some of us in the office consider a step too far.

Anyway, by eating half as much of the carbohydrates as you would normally eat you can still be healthy and it helps with shedding the pounds. Alternatively you can tuck into healthy carbohydrates like porridge or couscous.

Couscous, or bulgar wheat, is great when you are on a diet; it fills you up but your body digests it quicker so the inches don’t pile on so quickly. Try this fast and easy recipe. You can eat it on its own or as an accompaniment to grilled fish or chicken. We love it.

If you are feeling like you would like a glass of something tasty but that won’t break the bank we would recommend a Pinot Grigio (we’ve got the Folonari 2009 on offer at the moment for £3.99) or if you like a fruity red why not give a glass of Primitivo a go or a light Côtes du Rhône – for £6.99 you can enjoy our Solandia 2010 from Puglia or the La Dentilière from the Rhône.

Why not try the Couscous side accompaniment (for two) below. It's been tried and tested by the whole office and seems to go with everything; grilled chicken, lamb, fish, well what we eat anyway:

200g Cous Cous
10 Medjool Dates
10 small broccoli florets
1 medim sized cucumber
A handful each of fresh dill, coriander and mint
Olive oil
Salt and Pepper to season

First pour the cous cous into a large bowl and cover with boiling water – just to over the top of the level of the cous cous. Leave to stand for 5 minutes or whilst you prepare your veg.

Boil the broccoli florets in hot water til tender and refresh with cold water. Peel and cube the cucumber. Chop and de-stone the dates. Coarsely chop the fresh herbs.

Mix all the ingredients together in a big salad bowl and season with a dash of olive oil and salt and pepper. Serve.

If you have any other Couscous dishes, please let us know by commenting below - we really would love to hear your favourites and try your recipes...


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