Sunday 21 September 2014

Spicy Couscous with Birds Eye Petits Pois & Waffle Croutons

The summer holidays now seem like a long distance memory, With myself and my hubby back at work and the boys back into the school routine, it can get a little crazy around here so its important everything in our home runs as smoothly as possible. Which normally means as soon as the boys come home from school,they are hungry and want some to eat, which means i have to have to prepare something quick simple for tea.

So i was ever so delighted to take part in the Bird Eye  after school Chefs Challenge with Bird Eye.
Birds Eye Products are one of our all time family favourites, so it was great to take on the challenge, with two hungry boys everyday at tea time this meal is an important part of the day. We often opt for quick and simple options, Here are two of our favorite  Fish Finger wraps  and Bird Eye Rice Infusions teamed with Bird Eye Inspirations - Pink Salmon in a sweet chili and ginger sauce.

But we wanted to share one of our all time favorites Spicy Couscous & Birds Eye Petits Pois & Waffle Croutons. A very simple quick and healthy meal which the boys love.

Spicy Couscous & Birds Eye Petits Pois & Waffle Croutons 

What you will need
2/3 Bird Eye Potato Waffles
Birds Eye Petits Pois (approx one to two handfuls)
1 Spring Onion (Chopped)
Half a tin of Chickpeas
120g Couscous (Cooked)
1 teaspoon of mixed curry power
1/2 teaspoon of turmeric
1 fresh green chili (optional)
Fresh coriander to garnish
Tablespoon of oil
Salt to taste

Prepare the couscous as per packet instructions, and cook your Birds Eye potato waffles until golden brown. keep the waffles warm in warming oven compartment.

Add the oil into a non stick pan frying pan warm though, next add the chopped spring onion, chickpeas and Bird Eye Peas, followed by the green chili and the teaspoon of mixed curry powder and turmeric. Mix together and saute on a low head with the pan lid on.
Leave for approx 4-6 minutes, which will allow chickpeas and Bird eye Peas to soften and cook through.

Add in the cooked couscous and toss though insuring a good mix leave for another 4-5 minutes on a low heat tossing occasionally, then add Bird Eye Potato Waffle croutons and fresh coriander.

Serve immediately, This dish can be eaten alone or served with Birds Eye Fish Fingers or Birds Eye Inspirations Salmon.

“This post is an entry for #Afterschoolchefs Linky Challenge, sponsored by Birds Eye. Learn more on the Birds Eye Facebook page.” 

We were given some Birds Eye vouchers to take part in this challenge, All thoughts and recipe ideas are that of our own and we share our honest opinions on the Products.