Thursday, January 12, 2012

Some light relief

If anyone else is like me, you're looking for some fresh, light food to help escape the oppressive heat and spring back from a far too indulgent festive season!

I made a scrummy salmon and couscous dinner the other night - but I have to confess I pan friend the salmon (in the lightest spray of olive oil) rather than steaming it (which I know is so much better for me) but I was craving the crunchy outside and soft middle of the lusciously pink fish, so frying it was.

As for the couscous, I made a fab salad for a BBQ with friends on Monday night and enjoyed the leftovers the next day. A simple but packed-with-flavour take on the versatile accompaniment.

Summer couscous
Serves 4-6

1 cup uncooked couscous
1 cup boiling water
handful of craisins (dried cranberries)
handful of pistacchios, chopped
zest of one orange
juice of one orange
1 tspn dijon mustard
1 tbspn olive oil
1 tbspn red wine vinegar
handful of coriander, chopped
salt and pepper to taste

  1. Put the dry couscous in a bowl and pour the boiling water over the top. Cover with a tea towel and set aside. Leave for 5-10 minutes then fluff with a fork to make sure water is absorbed and grains can be separated.
  2. While couscous is still warm, pour half of the orange juice over the couscous and mix through with fork.
  3. Add coriander, pistacchios, craisins and orange zest to couscous and mix through.
  4. To make the dressing, combine the olive oil, rest of the orange juice, red wine vinegar and dijon mustard in a separate bowl/jug and season to taste. Adjust amounts according to your own preferences.
  5. Pour dressing over couscous salad just before serving and mix through. Serve with extra coriander springs on top.

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