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.
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
- 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.
- While couscous is still warm, pour half of the orange juice over the couscous and mix through with fork.
- Add coriander, pistacchios, craisins and orange zest to couscous and mix through.
- 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.
- Pour dressing over couscous salad just before serving and mix through. Serve with extra coriander springs on top.