Middle Eastern Couscous Salad Recipes
MIDDLE EASTERN COUSCOUS SALAD
A relatively quick and easy lunchtime salad that's brimming with flavour and vitality - entirely original recipe.
Provided by ID2448
Categories Vegan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the couscous in 9 fluid ounces cold water.
- Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
- Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
- Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
- Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
- Whisk thoroughly and add to the couscous- this will be partially absorbed.
- When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
- Toss well and serve immediately.
Nutrition Facts : Calories 738.9, Fat 42.7, SaturatedFat 5.2, Sodium 131, Carbohydrate 78.9, Fiber 10.6, Sugar 3.2, Protein 14.7
MIDDLE EASTERN SNAPPER WITH COUSCOUS SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the couscous in a large heatproof bowl. Bring 1 cup water to a simmer in a small saucepan; pour over the couscous, cover and let stand until the water is absorbed, about 10 minutes.
- Meanwhile, grate the zest of 1 lemon, juice 1 1/2 lemons and cut the remaining 1/2 lemon into 4 wedges. Fluff the couscous and add 2 tablespoons olive oil, the lemon juice, bell pepper, cucumber, tomatoes, shallot and parsley; season with salt and pepper. Refrigerate while the fish cooks.
- Mix the za'atar, lemon zest and 1/2 teaspoon each salt and pepper in a small bowl. Rub onto the flesh side of the fish. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add 2 fish fillets skin-side down, pressing gently to prevent them from curling. Cook until the edges turn opaque, about 4 minutes. Carefully flip the fish and cook until just opaque throughout, about 2 minutes; remove to plates. Add the remaining 1 tablespoon olive oil and repeat with the remaining 2 fish fillets.
- Top the fish with parsley and drizzle with olive oil. Serve with the couscous salad and lemon wedges.
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