One thing I really missed about going gluten-free was couscous.
I used to eat it at least once a week. It’s so easy and quick to cook. Actually I don’t even really ‘cook’ it – I just pour boiling water over it and let it stand for a few minutes. Waaaaay easier than cooking rice or pasta!
I was pretty excited last year to find corn couscous in the health food aisle at the supermarket. Brilliant.
It has the same texture and easy ‘cooking’ method as wheat couscous, but it has a buttery corn flavour (and no gluten!). There is only one ingredient – gluten-free corn flour. The corn is free of genetically modified ingredients (GMO’s) which is always something I check when buying corn products. You can find it in the health food aisle of Coles and some other supermarkets. Check here for specifics and the online stores that stock it.
You can use corn couscous in so many ways –
* as a rice or pasta substitute to serve with curries and casseroles (use stock for flavour)
* as a hot breakfast cereal with dried fruit and cinnamon (use apple juice)
* in fritters or patties
* in place of breadcrumbs
* in cakes or muffins
* in warm or cold salads
* as a pilaf
* in soup (add a handful right at the end)
* as a pie or quiche crust
* as a stuffing (in chicken or vegetables)
It’s really versatile and if you are gluten-free, it’s a great alternative to eating rice all the time.
I have teamed up with Freelicious today to bring you this awesome recipe (if I do say so myself!) and a giveaway.
My family thought it was really yummy and the leftovers were lovely the next day too!
Mexican roasted chicken with corn couscous salad.
Serves 4-6 people.
Vital stats: gluten-free, egg-free, nut-free, salad is vegan
Okay, so this is what you need:
1 organic chicken or 1 kg organic chicken pieces
2 teaspoons cumin
1 tablespoon onion powder (make sure it’s 100%)
2 teaspoons garlic powder (make sure it’s 100%)
1/2 teaspoon cayenne powder (or to taste)
2 teaspoons oregano
2 teaspoons paprika
2 teaspoons pink Himalayan salt
2 tablespoons macadamia oil
1 1/2 cups Freelicious corn couscous
1 1/2 cups boiling water
1 red capsicum, small dice
3 green shallots, finely chopped
1/4 cup fresh coriander, finely chopped
1 small avocado, diced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 small clove garlic, crushed
salt and pepper
sour cream (choose one with no additives)
Okay, so this is how you do it:
Preheat oven to 200° celsius.
Mix the spices with the macadamia oil. Give your chooky a massage with the spice mix (you can leave this overnight or for a few hours if you like).
Chuck the spicy chook on a roasting rack and cook in the oven for thirty to forty minutes for chicken pieces and around an hour and a half for a whole chicken.
While that’s cooking, make the salad.
Place the corn couscous in a stainless steel or glass bowl and add the boiling water. Cover with a tea towel and let sit for ten minutes to do it’s thing.
Prepare the vegetables as mentioned. Make the salad dressing by combining the lime juice, olive oil, garlic and salt and pepper in an old glass jar and shaking vigorously.
Fluff up the couscous with a fork. Add all the salad ingredients and dressing and toss gently to combine.
You can refrigerate the salad or serve it warm as is.
Check your chicken is cooked. Serve with the salad, sour cream, lime wedges and extra coriander on the side.
I went a bit Jamie Oliver and whacked it on a board – pretty snazzy huh? 😉
Notes: If you have leftovers, cut the chicken off the bone and mix through the salad. Serve it rolled up in a lettuce leaf or on top of some baby spinach. Yum. If you want a vegetarian option, fold some chickpeas through the salad.
This giveaway is now closed. The winner was Rebecca N! Congratulations!
The lovely people at Freelicious are giving away a huge hamper of their products for you to try. Included is: corn couscous, cornflakes, fibre up flakes, tea biscuits, crostini and original crackers. You can check them all out at the Freelicious website here.
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* Comment on this blog post and tell me what you would use corn couscous for.
This giveaway starts now and closes on the 22 May 2013 at midnite, EST. The winner will be chosen from those meeting the entry criteria using random.org, emailed and announced on this blog post. This giveaway is in no way affiliated with Facebook. Australian residents only.
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Please note: Freelicious have sponsored this post. Opinions and recipe are my own.