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For the Couscous:

  • Couscous 180.0 g
  • Made up fresh fish stock 360.0 g
  • Olive oil 10.0 ml

For the Artichokes:

  • Fresh Artichokes 900.0 g
  • Robertsons Black Pepper
    Robertsons Black Pepper
    1.0 ml
    Added to cart: Robertsons Black Pepper
  • Garlic clove (finely chopped) 30.0 g
  • Olive oil 10.0 ml
  • Salt 1.0 ml

For the Olives:

  • Black calamata olives 100.0 g

For the Tomatoes:

  • Sundried tomatoes 100.0 g
  • fennel seeds 1.0 g
  • Olive oil

For the Pineapple Curry Sauce:

  • Pineapple 150.0 g
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    5.0 g
    Added to cart: Robertsons Medium Rajah
  • Cream 50.0 ml

To finish the dish and plate:

  • Olive oil 10.0 ml
  • Crayfish tails 300.0 g


  1. For the Couscous:

    • Toast the couscus in a pan, add the fresh fish stock. Turn off the heat and cover.
    • After 5 minutes, add extra virgin olive oil and stir the couscous with a fork.
  2. For the Artichokes:

    • Clean and put the artichokes in water and lemon.
    • Drain off water and lemon and steam for 5 minutes.
    • Put into ice water.
    • Stir-fry the artichokes with garlic ,olive oil and salt & pepper.
  3. For the Olives:

    • Remove pips and cut into 8 parts.
  4. For the Tomatoes:

    • 2 to 3 days before, put the dried tomatoes in extra virgin olive oil with the fennel seeds.
    • cut sundried tomato into julienne strips.
  5. For the Pineapple Curry Sauce:

    • Dice the pineapple into 5 mm cube.
    • Season the cream with the curry and leave to marinate for 30 minutes.
    • Then add salt, pepper and pineapple.
  6. To finish the dish and plate:

    • Grill the crayfish. Put the couscous with the olive, stir-fry artichokes, sundried tomato in a round plate