Putting yoghurt on the top doesn’t help.Īctually, the yoghurt does help cut down the intensity a bit. It’s like the sensation of having eaten a ten-pin-bowling ball. Giant couscous is a bit weird (and it sticks to the bottom of your pan like the clappers, too: be told) and that combined with lentils means that there’s a pretty good quantity of relatlvely unflavoured stodge in this dinner. But after actually putting this together and eating, it’s not as pleasant as I thought it would be. And the olive oil was a lovely tan orange colour from the frying chorizo, and it was all good. I was really looking forward to this while cooking. Not as impressively nice as I was anticipating.

Maybe paint someone’s face on the outside of the bag.Ĭhorizo & Giant Couscous ( Gousto recipe link) It’s a brilliant way to crush them, it doesn’t need a mortar or a pestle (which one’s the bowl and which one’s the stick?) and as long-time readers of this cooking blog will know, I find lamping a thing with a rolling pin to be superbly cathartic. Instead, you know how they come in a little plastic dealer bag? Leave them in the bag, and hit the bag repeatedly with a rolling pin until the pistachios are crushed. Pro tip, by the way: since nobody has a pestle and mortar unless they’re a pro chef or a refugee from 1940, don’t listen to the Gousto suggestion of chopping the pistachios with a knife. But this was great as it is, and is dinner for tomorrow too. Perhaps I was meant to cut larger bits of chicken or something. I ran out of the honey and mustard mixture half way through and had to make up some more of my own (but I always have honey and mustard, so that’s OK), and the last quarter of the chicken goujons weren’t coated in the breadcrumb and pistachio mixture either because that ran out too. I should say, though, that this is a very big meal – the plate of mine you see above is pretty big by itself, and that was half of it – and secondly that there is nowhere near enough of the extra parts provided. I’ve always been a big fan of sweet potatoes, and they worked really well here. What a delightful dinner! Paprika yoghurt is a superb idea and one I shall use again. Pistachio chicken goujons ( Gousto recipe link)

Egyptian flat bread jamie oliver