Grouse kebab & cauliflower cous cous
On a hot summer evening, fire up a charcoal barbecue to enjoy this light and healthy recipe inspired by North African cuisine. Cauliflower cous cous is simple to make in a food processor or substituted for conventional cous cous if you prefer.
- Prep Time: 10 minutes
- Cook time: 10 minutes
- Serves: 4 people
For the cous cous
- 4 grouse
- ras el hanout
- Cornish sea salt
- Milled black pepper
- 1 cauliflower
- 2 preserved lemons, finely diced
- 1 pomegranate
- 1/2 bunch coriander
- 1/4 bunch mint
- 1 tsp of sumac
- 25ml olive oil
- Prep the cauliflower into florets. Put them into a food processor and pulse until the cauliflower is broken down to roughly the same size as cous cous. Add all of the other ingredients and season.
- Take the breasts off the grouse and slice diagonally into strips about the thickness of your little finger. Season these with ras el hanout, salt and pepper. Thread the strips onto a skewer. Put in the fridge to chill until ready to cook.
- Get a charcoal grill nice and hot and cook over the direct heat for about three minutes each side. Remove from the grill and rest the meat.
- Spoon the cauliflower cous cous onto a plate. Place the kebabs on the side. Garnish with coriander leaves and pomegranate seeds. Serve with harissa and greek yoghurt.
Thank you to Game-to-eat for sharing this recipe with us.
Summer grouse ratatouille
If you’ve got a garden full of courgettes and tomatoes, there’s no better way to celebrate the Glorious Twelfth and the start of the grouse season than with a colourful ratatouille.
Grilled Spatchcock Grouse
With an enticing Moorish twist this is a great way to enjoy grouse in the summer and can be cooked on the barbecue or under the grill.