Sumac Fish Couscous Salad 21 Day Wonder Diet Day 3 Recipes

MAHI BA SOMAGH (SUMAC ROASTED FISH)

Steps:

• Position a rack in the center of the oven and heat oven to 450 degrees. Line a sheet pan with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan.
• Zest half of the orange directly into a small bowl, then squeeze in the juice from that half (about 3 tablespoons) and the juice from half of the lime (just under 1 tablespoon). Slice the remaining orange and lime halves and set aside for serving. In another small bowl, combine the sumac and turmeric.
• Drizzle the fish with the olive oil inside and out. Open the fish up like books and evenly sprinkle with the pepper and salt. (If using fine salt or coarse kosher salt, use 3/4 teaspoon.) Arrange the open fish in a single layer, angling and overlapping slightly if needed to fit. Drizzle on the citrus mixture and then dust with the sumac mixture to cover most of the flesh.
• Roast the fish until flaky and cooked through, about 10 minutes. Garnish with the reserved orange slices, lime slices and fresh mint, and serve.

EGG & BACON PIES (21 DAY WONDER DIET: DAY 21)

Steps:

• Preheat oven to 200°C.
• Divide bacon between 2 muffin pan holes. Crack an egg into each hole. Bake about 15 minutes, or until egg is set. Loosen edges of pies from pan.
• Serve pies on toast, sprinkled with tomato.

BEEF, MINT & CUCUMBER SALAD (21 DAY WONDER DIET: DAY 10)

Steps:

• Spray beef with cooking oil. Cook beef in heated small frying pan; remove from heat. Cover; stand 5 minutes.
• Slice beef thinly; combine with remaining ingredients in medium bowl.

LENTIL AND COUSCOUS SALAD

Steps:

• Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
• Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
• Take off heat and let rest for 5 minutes.
• Drain and add to onion mixture along with the 1/3 cup of olive oil.
• Toss well.
• Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
• Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
• Add the couscous to the lentil mixture along with the parsley, mint and scallions.
• Salt and pepper to taste.

CAJUN FISH & RICE PILAF (21 DAY WONDER DIET: DAY 19)

Steps:

• Spray base of a medium saucepan with cooking oil. Cook onion, celery and garlic, stirring, for 5 minutes. Add spices; cook, stirring, until fragrant.
• Add rice; stir to coat in mixture. Add stock; bring to the boil. Reduce heat; simmer, covered tightly, about 20 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
• Meanwhile, spray medium frying pan with cooking oil. Sprinkle fish with cajun spice; cook in pan.
• Serve pilaf with fish.

THAI-FLAVOURED PRAWN SALAD (21 DAY WONDER DIET: DAY 14)

Steps:

• Cook rice in large saucepan of boiling water, uncovered, until tender, drain, cool.
• Combine rice in large bowl with remaining ingredients.

POTATO, TUNA & EGG SALAD (21 DAY WONDER DIET : DAY 2 )

Steps:

• Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
• Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
• Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.

WARM ROASTED VEGIE SALAD (21 DAY WONDER DIET: DAY 7)

Steps:

• Preheat oven to 220C/200C fan-forced.
• Combine vegetables and garlic in large baking dish. Roast, uncovered, about 25 minutes.
• Combine roasted vegetables with parsley, rocket, and vinegar in large bowl.
• Serve salad sprinkled with ricotta cheese.

IRAQI 'SUMMAG' SALAD - SUMAC SALAD.

Steps:

• Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
• Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
• Slice the onion into long, pieces and add to the tomato and cucumber.
• Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

TABOULI & CHICKPEA COUSCOUS SALAD

Steps:

• Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
• Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
• Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
• Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
• Pour dressing over salad, toss well & serve.