November 12th, 2015

Galley Grub: Onboard Catering Solutions

Posted in Article
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Deciding on what to feed a hungry crew can sometimes be challenging, so we decided we would share some of our favourite boating recipes with you starting with Chicken Couscous (and the vegetarian alternative!) If anyone has any of their own favourites then please don’t hesitate to email them in to us in the FlexiSail office and we can share some of those as well.

Chicken (or Quorn) CouscousCouscous is a great for boat cooking – it is nutritious, easy to store and cooks in 5 minutes flat!…And you can add just about anything you like to it for a tasty on board meal although what you add will probably depend on how long it has been since you were last in port!Below is a recipe that would work up to two to 3 days out as long as you had refrigeration for the chicken (or Quorn) or longer if you had the tinned variety.Serves 4


  • 240grms CousCous
  • 450ml Water
  • 300 grms chicken cut into pieces (or Quorn)
  • 2 tins of chopped tomatoes
  • 5grms tarragon, oregano or Italian herbs
  • Splash of cooking oil
  • Salt and Pepper to taste

For the Couscous:

To make the couscous boil the water in a pan, add salt, then add the couscous and remove from the heat and cover.

It will then need 5 minutes to cook itself! Stir occasionally and check if any more water needs to be added.

For the Chicken (or Quorn):

At the same time as preparing the couscous heat the splash of oil in a pan and add the chicken pieces and cook on a medium heat for approx. 10 minutes, turning pieces frequently until cooked.

Add the tins of tomatoes, herbs, salt and pepper and simmer for approx. 3-5 minutes to ensure the chicken (or quorn) is cooked thoroughly.

To serve, divide the couscous into bowls and top with the chicken concoction.

Quick, easy and warming!

Alternatives and additions…

Roast mediterranean vegetables :-

Chop whichever veg you have to hand into large chunks. Peppers, tomatoes, courgettes, garlic (yes, garlic! Roasted garlic has a milder, nuttier and more palatable flavour than raw garlic) and mushrooms all work well.

Drizzle olive oil over the veg and roast for 20 mins in the oven

Whilst the veggies roast, cook up the couscous.

Mix everything together, et voila! Season as desired.

Giant Couscous:-

Swap normal couscous for giant couscous or wholegrain couscous for a slightly different texture and flavour. Or go the whole hog and use wholegrain giant couscous!!! Giant couscous takes slightly longer to cook, maybe 10 minutes instead of 5.

Toasted Almond and Raisin:-

Use giant couscous for this one and serve it as a side dish to a Moroccan Tagine or slightly spicy dish. Cook up the couscous as per above, but add a teaspoon of harissa paste to the water.

Using flaked Almonds, toast them lightly in the oven or under the grill – this only takes a minute or two so keep an eye on them or you’ll set the smoke alarm off!!!

Add the raisins just before you drain any unabsorbed water from the couscous to plump them up a bit, then stir in the toasted almonds.


Bacon and Pineapple:-

Lightly grill or toast pineapple chunks with a drizzle of honey over them for 5 to 10 minutes, until the honey has glazed them.

Fry up some bacon or ham chunks and cook up the couscous whilst the pineapple is grilling.

Stir it all in together with the pineapple juices to make a lovely hawai’ian-y sweet dish.