GBK Westfield

So my two best friends at university and I have a bit of a love for GBK- Gourmet Burger Kitchen. We went to the Westfeild Branch on our first day of university and it has sealed us as buddies, so when we agreed to a revisit earlier this week I couldn't have been more excited.
Using our 40% discounts (limited period only for students), I ordered a chicken burger with no bun. To coincide with us attending the premier of Water For Elephants (post on my other blog), I didn't want anything heavy so asked to not have bread.

GBK were incredibly accomodating and not only did they give me a chicken breast with no bun, they gave me extra salad with dressing and coleslaw on the side. Aside from the chicken leaking a tiny bit of juice, the meal was enjoyable. The dressing could have done with less vinegar too.   

Prawn and Green Bean Couscous

Today I cooked... (which I how I think many posts on this blog will begin), prawn and green bean couscous. This recipe came from The Food Doctor everyday diet, and I must say I am really impressed with the flavours and textures achieved from such few ingredients. As my favourite cook, Gizzi Erskine says: flavour replaces fat! Speaking of fat, this meal is only 228 calories, yet is incredibly filling, refreshing, zingy and down right good to eat. I have served this with a basic salad of spinach leaves, cucumber and grated carrot.

50g (uncooked) couscous

100ml of stock (I used chicken, but fish/vegetable stock would work)

1/4 lemon juice

25g (one cup) of cooked and peeled king prawns

25g green beans

Fresh parsley

salt and pepper

1. Put the couscous into a shallow bowl, then pour over boiling stock. Cover and allow absorption
2. While the couscous cooks, cook the green beans in a steamer.
3. When the couscous is cooked, mix in the prawns, lemon juice, herbs and beans. Season with salt and pepper
4. Serve with a mixed salad

N.B. I had to microwave the couscous for about 1 minute to dry it out a little, so using a tiny bit less stock may help get fluffier couscous