Blu Gourmet Pearl Couscous

26/01/2022

Blu Pearl Couscous with Bbq Garlic and Chilli prawns for Australia Day dinner. The couscous cooked for 10mins with Vegeta. The prawns marinated in olive oil, Garlic, chilli, salt and pepper. Cooked 3 minutes on bbq. Delicious.

15/12/2021

Blu Pearl Couscous & Roast Chicken and Vegies. The Christmas Lunch sorted .

15/12/2021

Blu Couscous Vegan salad with Orange segments.

15/12/2021

Blu Pearl Couscous with Prawns. Perfect for any special event. Looks Great, tastes amazing and healthy. Also LOW GI.

14/12/2021

The Blu Pearl Couscous is on special in Coles right through to New Years. $4.50.

13/12/2021

Gabriel Gaté’s Vegan Blu Pearl Couscous and Orange Salad
Ideal For Christmas Lunch or any other festive occasion.
Serves 8 to 12
You can easily adapt this salad to your taste. It can be served with a mixed green salad.

5 tbsp olive oil
I tsp curry powder
1 pack of 400g pearl couscous
4 cups hot vegetable stock
salt and freshly ground black pepper
juice of 1 lemon
a 400g can of chickpeas, drained and rinsed
a 400g can of butter beans, drained and rinsed
1 cup of walnuts
20 cherry tomatoes halved
4 tbsp of finely cut chives
½ cup chopped parsley
4 small oranges, cut into segments or slices
8 medium radishes, sliced

Pour 1 tbsp of the lemon olive oil in a non-stick pan. Add curry powder and pearl couscous and stir on medium heat for 20 seconds. Add vegetable stock and season with a little salt and pepper. Bring to a low simmer, cover with a lid and cook on low heat for about 10 minutes.

When cooked, transfer to a platter and carefully spread the couscous separating the grains with a fork. Once cold, cover and refrigerate until ready to use.

In a bowl mix remaining 4 tbsp of olive oil with the lemon juice and a little salt and pepper. Add the cooked couscous and gently mix to separate the grains. Gently add the chickpeas, butter beans, walnuts, cherry tomatoes, and parsley.
Garnish with oranges segments and radish slices and sprinkle with chives.
Bon Appetit.

13/12/2021

Win a Dinner for you and 6 friends cooked by Gabriel Gate` in your home. Enter at www.blu.net.au

13/12/2021

Perfect Christmas Lunch Dish.
Gabriel Gaté’s Blu Pearl Couscous with Roast Chicken and roast vegetables
Serves 8 to 12

4 tbsp olive oil
1 sprig of finely cut rosemary
12 unpeeled baby carrots, well washed
about 500g of butternut pumpkin, cut into 12 pieces
2 freshly roast chicken
salt and freshly ground black pepper
2 tsp curry powder
400g Blu pearl couscous
4 cups hot chicken stock
salt and freshly ground black pepper
4 tbsp chopped Parsley
A handful of coriander leaves
Preheat oven to 160°C.

In a large bowl mix 2 tbsp of the olive oil with the rosemary, carrots and pumpkin and toss well together. Spread the carrots and pumpkin in a roasting tray lined with baking paper.
Place in the oven and cook for about 45 mins, turning the vegetables around.

Pour the remaining 2 tbsp olive oil in a non-stick pan. Add curry powder, pearl couscous and a little salt and pepper and the hot chicken stock. Bring to a low simmer, cover with a lid and cook on low heat for about 10 minutes.
Stir in parsley and transfer the couscous to a serving platter.

Top pearl couscous with roast vegetables, sprinkle with coriander leaves and serve with portioned Roast Chicken.
Merry Christmas!

For more Gabriel Gate` recipes go to www.blu.net.au

13/12/2021

Gabriel Gaté’s Blu Pearl Couscous and Spicy Prawn Salad
Ideal for Christmas Lunch or any special occasion.
Serves 8 to 12
You can easily adapt this salad by using ham, cold chicken or turkey instead of prawns

6 tbsp lemon olive oil
1 1/2 tsp curry powder
400g pearl couscous
4 cups hot chicken stock
salt and freshly ground black pepper
juice of 1 lemon
15 small cos lettuce leaves (you need 2 cos lettuces)
20 cherry tomatoes, halved
1 1/2 avocados, cut into wedges
24 cooked prawns, shelled
1 cup of cashew nuts (or other nuts of your choice)
1/2 bunch of finely cut chives

Pour 1 tbsp of the lemon olive oil in a non-stick pan. Add 1 tsp curry powder and pearl couscous and stir on medium heat for 20 seconds. Add chicken stock and season with a little salt and pepper. Bring to a low simmer, cover with a lid and cook on low heat for about 10 minutes.

When cooked, transfer to a large platter and spread the couscous, briefly separating the grains with a fork. Once cold, cover and refrigerate until ready to use.

In a small bowl mix remaining 5 tbsp of olive oil with the lemon juice and a little salt and pepper and the remaining curry powder.
Season the pearl couscous with half of the dressing and toss the prawns in remaining dressing

Place the cos lettuce leaves attractively around the couscous with the open side of the leaves facing up. Gently fill the leaves with cherry tomato halves and avocado pieces, top the pearl couscous with the prawns and cashew nuts.

Sprinkle with chives just before serving.

For more Gabriel Gate` Blu Pearl Couscous recipes go to www.blu.net.au

23/11/2021

Gabriel Gate is developing 3 new recipes for your entertaining season. Perfect for Christmas day and New Years Eve. We will post videos and recipes on this page next week.

27/04/2021

WIN A DINNER:
Submit your own favourite Blu Pearl Couscous recipe on our website - https://blu.net.au/newsandcompetitions/ to go in for the chance to win a dinner cooked by Gabriel Gate in your own home.

An Australian favourite, Blu Pearl Couscous is a healthy alternative to typical staples, such as rice and potatoes.