Recipes
Fragrant cous cous
40 minutes
Preparation time
50 minutes
Cooking time
4 serves
Serves
Ingredients
1 large red kumara
2 tbsp olive oil
300 g Israeli couscous
400 ml chicken stock
200 g kale, roughly torn
130 g almonds, roasted and sliced
100 g dried cherries, chopped
2 tbsp za’atar
1 tsp lemon zest, finely grated
25 g parsley, chopped
25 g chives, chopped
Sea salt and pepper, to taste
Method
Kumara
- Preheat oven on Fan Plus at 200°C and select Crisp function, if available.
- Peel and dice kumara into 2cm cubes. Place in bowl and toss with olive oil, salt and pepper
- Transfer onto a multi-purpose tray and place in the oven on shelf position 2. Cook for 30 minutes and set aside.
Couscous
- Heat 1 tablespoon of oil in a saucepan over medium-high heat, induction setting 7. Add couscous and stir to toast (1-2 minutes).
- Add stock and bring to the boil. Transfer into an unperforated steam container. Place in the steam oven and Steam at 100°C for 19 minutes.
- Add kale and cook for a further 1 minute.
- Remove couscous from the steam oven and mix through almonds, cherries, za’atar, roasted kumara, lemon, herbs and season to taste.
To serve
- Serve on a large serving platter, alongside your favourite protein.
Hints and tips
- Chicken stock can be substituted with vegetable stock for a vegetarian alternative.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.