warm chicken and pumpkin salad with couscous varoma recipe

[cookie1]

Email HO and ask them to put you in touch with a consultant who will come and do a Varoma demo for you because you REALLY want the FSA book.Surely then if they can't put you in touch with someone they well send it to you-maybe.

[Terri]

Good idea Cookie but even if that worked i dont know anyone here well i know one person but she isnt interested (she insists that she is watching numbers and then get Md's cause its easy ??and she knows i have one), so unless i can use my children and chooks as guests we could have issues lol not to worry, there is one on ebay not that i am paying $55 for it but maybe i'll meet people next yr and can think about getting someone out to the "sticks" as everyone calls it lol.

[cathy79]

I tried steaming the couscous the other night following this recipe (but with a tomato sauce and sausages underneath) and while some of it was nice, there were big gluggy chunks that I couldn't break up with a fork.

What did I do wrong?  (it's the first time I've ever cooked couscous).

[Meagan]

Cathy I run the glad bake under water and scrunch it up. Place it on the top tray. My cous cous is usually in a small container or snap lock bag at demos. I put enough water to just cover it in the container let it absorb a little, then turn it out onto the tray, separate and spread it on the paper with the spatula then cook.  HTH

[cathy79]

Thanks meagan, that sounds like what I did.  Maybe I didn't spread it out enough.

[faffa_70]

It also needs to be really moist Cathy. I find if it hasn't been rinsed enough or soaked enough it will go lumpy. Try soaking it with a little water just like Meagan said - think it will help as it makes it really easy to spread out then

[earth mumma]

I always cook my cous cous in my thermoserver  Just put the thermoserver on top of your TM and weight in the cous cous, then weight in the same amount of boiling water, put the lid on and in 5 minutes it should be ready.  To stop it going lumpy, just fluffy it up by forking  through a little blob of butter or olive oil and that should help.

[faffa_70]

I still do it in my Thermoserver if I already have the varoma full. I do have to say though it is much nicer steamed - never thought I would notice the difference but I do. Still doesn't stop me doing it the old way when I need too lol

[cathy79]

Could you get away with doing it in the thermoserver at a demo?  I'll have to try it again and get the soaking part right.

[Meagan]

Cathy I take it dry to the demo, soak then lay it out when I get there. Just concentrate on the basic demo format. The varoma training will come after your 60days 

[jeninwa]

I had the Moroccan,at my demo, there was a handful of craisins, dried apricots, mint, spring onion, and a tin of chick peas added to the baby spinich, we also added some nuts. with the coscous chicken and pumkin there was heaps, two people took some for there lunches and I had what was left for lunch.

[Frozzie]

Made this demo recipe last night.. Was lovely and everyone enjoyed it.. Everyone enjoyed but no pumpkin in summer obviously so used sweet potato...very filling!

[mcmich]

Made this demo recipe last night.. Was lovely and everyone enjoyed it.. Everyone enjoyed but no pumpkin in summer obviously so used sweet potato...very filling!

Happy birthday Frozzie.

Is the recipe on the forum? I've read the previous posts and it probably wouldn't be a current varoma demo item now.

[Frozzie]

Ill pm you mcmich.. I cant find the link.. It was on another thread somewhere with the lemon puddings i think..was very yummy.. I did the moroccan salad version with craisins!

And thx for the bday wishes 😊

[deedub]

It's still current mcmich, I had this at my varoma demo a few months ago.