Miguel Barclay's £1 recipes: couscous paella, charred vegetables and feta

Couscous is a much overlooked pantry ingredient that should absolutely be in your midweek meals. It's a great way to bulk up a meal and it's also super quick to cook. I prefer to cook my couscous in a hot skillet, which gives it a slightly drier, firmer texture that works well when mixed with other ingredients.

Couscous paella (top photo)

This 10 Minute "Paella" uses mostly dried and frozen staples, so it's perfect for a mid-week meal anytime. Frozen shrimp and peas generate a little extra liquid, which acts like broth for the couscous, but don't be afraid to add a bit more water if it gets too dry.

Prepare 5 minCook 10 minFor 1

¼ red bell pepper, skin and seeds removed, flesh cut into stripsOlive oilA small handful of frozen shrimpA small handful of frozen peas½ chicken stock cube A pinch of turmericSalt and pepperA small handful of couscous (about 50-60g)

Fry the pepper in a drizzle of olive oil over medium heat. After a few minutes, add the prawns, peas, stock cube, turmeric and a little water (about 25ml), then simmer for a few minutes until very hot and half of the the water has evaporated (add a sprinkle of more water, if needed).

Remove from the heat, season and stir in the couscous. Leave to rest for a few minutes, during which it will swell to create this incredible couscous "paella".

Couscous with grilled vegetables and feta

A lot of the flavor here comes from charring, so don't be afraid to get a caramelize on it veggies I like to use a skillet for extra deep char marks, but a skillet will work great too.

Prep 5 minCook 15 minFor 1

< p class="dcr-1b64dqh">A few zucchini ringsA few red pepper ringsA few red onion ringsOlive oilSalt and pepperDried oregano¼ cup couscous (about 60g)¼ cup boiling water (about 60ml)A handful of crumbled feta cheese

Put the vegetables in a bowl, add a drizzle of olive oil, sprinkle with a pinch of salt, pepper and oregano, then toss to coat. Fry in a hot skillet for a few minutes on each side, until cooked through and charred, then pour into a shallow bowl.

Add the couscous and a little more oil in the same pan...