In this post we will transfer you to the Moroccan and Greek world! No, it’s not about planning your next vacation. Only with two recipes you will immerse yourself in the culinary world of Greece and Morocco and your companion will be the most famous TV chef Jamie Oliver! The two recipes are taken from his book with 15″ minutes of recipes> , so they are very easy and quick to prepare, and have an equal ingredient – couscous! Surely you can guess that it’s about the colorful couscous salad Jamie Oliver. We present two recipes – Moroccan and Greek.

Couscous – the most important ingredient of these recipes

Couscous is incredibly versatile and tastes just as good as a delicious appetizer, salad, with fish or meat. Vegan as a main course has been very popular in recent years. As a side dish to fish, couscous makes every dish very special and delicious. Enjoy our suggestions with chicken and lamb!

Couscous salad Jamie Oliver – original 15-minute recipe

Couscous salad Jamie Oliver – Greek style with chicken


1 cup of couscous
pinch of salt
200g chicken breast
1 heaped TL dried oregano
40g feta cheese
1 teaspoon ground allspice
2 tbsp extra virgin olive oil
½ a cucumber
250g greek yogurt
½ lemon juice
½ a bunch of fresh mint
2 mixed-colored peppers
1 fresh red chili
4 spring onions
½ a bunch of fresh dill
200g podded raw or frozen peas
1 small handful of black olives (stone in)
1 lemon, peel
olive oil
Pepper for seasoning
Salt for seasoning


1. Pour 1 cup of couscous with 2 cups of boiling water into a bowl with a pinch of salt and bring to a boil. On a large sheet of greaseproof paper, season the chicken with salt, pepper, oregano, allspice and finely grated lemon zest. Fold the paper over and flatten it with a rolling pin to a thickness of 1.5 cm. Add 2 tablespoons of olive oil to the pan and turn after 3 or 4 minutes until golden brown and cooked.

2. Rub the cucumber coarsely with a crusher. Season it with a pinch of salt, then strain into a bowl with the yogurt, juice of half a lemon and a pinch of pepper, chop finely. Add the top half of the leaf of mint, then mix together. Remove the stalk and seeds from the peppers and chilli, then chop them with the trimmed spring onions and dill finely.

3. Add the peas to the vegetables (for blanched peas, blanch first in boiling water for a few minutes). Tear the olives, add lemon juice and olive oil. Cut the boiled chicken and place it on the made couscous. Serve with Tzatziki.

Jamie Oliver Moroccan lamb with couscous

Lamb is one of the types of meat we rarely buy because of the price. But every now and then we splurge something good, so that we can try a recipe that comes to mind for a long time. This recipe was super fast and easy and oh so tasty! See for yourself!


1 medium red onion
3 ripe tomatoes
a small bunch of fresh Italian parsley
1 fresh red or green chile
8 dried apricots
olive oil
a little piece of butter
ground cumin
Sea salt and freshly ground black pepper
a small handful of pine nuts
1 x 15-ounce tin chickpeas
1 and 1/3 cup of quick-cook couscous
1 lemon
1 tablespoon balsamic vinegar
2/3 cup of natural yoghurt



Peel the onion, halve and finely chop and cut the tomatoes into pieces. Coarsely chop the parsley, halve the stems, and finely chop. Cut the apricots finely. Put a frying pan on a high heat and add an olive oil. Add the onions, chillies, apricots and butter and cook until the onions soften. Add 2 teaspoons of cumin, a pinch of latte and pepper and the pine nuts and stir. Add the tomatoes, the parsley, and the chickpeas, with all their juice and an additional 1/4 cup of water. Let the sauce bubble for about 5 minutes. While the sauce is simmering, pour the couscous into a bowl and pour in just enough boiling water (not more!). Add a pinch of salt and pepper, a good dash of lemon juice and a little olive oil, cover the bowl with aluminum foil and set aside for 5 to 8 minutes.


Put a second frying pan over high heat and let it get really hot. Cut the lamb into about 1 inch cubes. Season it with a little cumin and a pinch of salt and pepper. Add olive oil and the lamb to the hot pan. Cook for about 2 minutes on each side, until nice and golden.


Uncover the couscous, roll it up with a fork and serve it on the plates. Lay a few lamb medallions next to it and pour over the sauce. Sprinkle with the remaining parsley and serve with a dollop of yogurt, some olive oil and juices from the meat pan.

Our tip – try the two variants of couscous salad Jamie Oliver and …

… share with friends!

Good Appetite!

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Victoria Marietta

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