Showing posts with label couscous. Show all posts

Harissa Tomato Poached Eggs | Illustrated


I have been obsessed with tomato based dishes and feeling inspired by Lebanese cuisine. The two prompted this Shakshouka inspired dish. Harissa is an incredible chilli paste because though it packs some heat, it also carries sweet and savoury notes, a perfect pairing to tomatoes. Unlike chipotle paste, which is far smokier, Harissa is the mellower, sweeter older sister. The addition of cinnamon and brown sugar continues this sweet, spicy theme throughout the dish. Poaching eggs in tomato sauce, brings in the Shakshouka element with deep, yolky richness. Pair with couscous or a good loaf of bread to let the sauce shine. Enjoy! 

Ingredients 

a generous glug of olive oil 
2 red onions, cut into thin slices 
2 roasted red peppers, cut into thin slices
5 garlic cloves 
1 tsp cumin 
1 tbsp paprika
800g of tinned tomatoes 
1.5 tbsp brown sugar 
a pinch of cinnamon
4 large eggs 
1 tsp za'atar 
3 heaped tsp of Harissa paste 
salt and pepper to taste 

Preparation 
  1. Sauté your onions, garlic, red peppers and spices (minus the cinnamon and za'atar) in a large frying pan, approx. 10 minutes or until everything has softened and lightly browned. 
  2. Add the tomatoes, a pinch of cinnamon, sugar and za'atar. Stir to combine. Let the sauce simmer for 20-30 minutes or until nicely thickened. Add a little water if necessary. 
  3. For a smoother sauce, blend and then add back into the pan. 
  4. Make four indentations in the sauce and crack one egg into each one. 
  5. Cover the pan really well with a lid or foil. Cook for 3-4 minutes or until the whites have set but the yolk is still runny. 
  6. Scatter with parsley or fresh mint. Season with salt and pepper 
  7. Serve with bread, couscous, rice or even pasta. 
  8. Enjoy!  
couscous eggs harissa
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Green Curry Salmon Cakes with Vegetable Couscous

Serves 4 / Approximate cooking time 25 minutes 

These fishcakes are versatile, healthy, packed full of flavour and adaptable. I served these fishcakes with a fragrant vegetable couscous but you can easily make larger ones for a fish burger, put them in a wrap or even tacos. The green curry paste could be changed to any other that you enjoy.

Ingredients 

 4 skinless salmon fillets
3 garlic cloves
juice of 2 and half limes
2 tbsp Thai green curry paste
250g of couscous
400 ml of boiling water
stock, as per instruction on packet
1 large bunch of fresh coriander (cilantro)
1 red pepper
a handful of edamame (soy beans)
1 chilli
salt and pepper

Preparation 


  1. Pour the boiling water over the couscous. Make sure to use a heatproof bowl. Set aside.
  2. Chop the salmon into small chunks. Put in a food processor with the lime juice, garlic, stalks of the coriander, curry paste and salt and pepper.
  3. Form into 12 patties, set aside in the fridge. 
  4. Meanwhile, chop the chilli, red pepper and coriander leaves. 
  5. Fluff up the couscous, add the edamame, chilli and red pepper. Set the coriander aside until serving. 
  6. Heat some oil in a pan (I recommend coconut oil for added flavour). Turn down the heat to medium. 
  7. Fry the salmon patties on each side for about 5 minutes. 
  8. Serve the patties with the vegetable couscous. Make sure to season the couscous with salt and pepper. Juice some lime on top and sprinkle over the fresh coriander leaves. 
  9. For dipping sauce I recommend sweet chilli sauce and/or some greek yoghurt drizzled with honey. 
couscous fish fish cakes
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Salmon Briks with Rainbow Couscous

Serves 4 / Cooking time: 15 minutes 

 As you can probably tell I am a bit obsessed with couscous at the moment. It is so quick to make and very tasty. It is a great substitute for rice as it is very filling and bland like rice, meaning flavour sticks to it but it so much faster to make. If you like substitute couscous for another grain or seed such as quinoa. These salmon briks are an excellent pairing with the rainbow couscous and very easy to make. Also, requires no oven, which is great since I don't have one at the moment! Hope you give this recipe a try. It is based on the Crab Brik recipe form Jamie's 15 Minute Meals, which I adjusted to suit may taste and dislike of crab.



 Ingredients

 Salmon Briks

zest of 1 lemon
2 spring onions, finely sliced
1/2 bunch of fresh coriander
400g of smoked salmon
2-4 tsp of sweet chilli sauce (to taste)
salt and pepper
4 large sheets of filo pastry

Couscous

250g of couscous
400 ml of boiling water
1 stock cube
seeds of 1 pomegranate
extra virgin olive oil
1/2 bunch of fresh mint
1 handful of cherry tomatoes
1 spring onion
1 chilli
salt and pepper

Preparation 

  1. Once your water has boiled, add the stock cube and combine with a fork. 
  2. Pour the boiled water over the couscous. Make sure to use a heatproof bowl. Set it aside. 
  3. Chop the salmon into small bite-sized chunks. Combine it in a bowl with the sweet chilli sauce, coriander and spring onion. Season with salt and pepper. 
  4. Lay out the filo pastry, add 1/4 of the mixture into the middle of the sheet. You want them to be about the size of a deck of cards. Put your thumb in the middle mix to allow room expansion during the cooking process. 
  5. Fold in filo around the filling to seal the package. Reap for all four briks. 
  6. Heat one 1 tbsp of olive oil in a non-stick pan on medium heat. Add the briks and cook on both sides until golden and crisp. 
  7. Chop your chilli, cherry tomatoes, spring onion and mint.  
  8. Fluff up your couscous using a fork and then add in the herbs and vegetables and your pomegranate seeds. Season with salt and pepper. 
  9. Combine everything well. 
  10. Serve your couscous and briks together. 
  11. Optional: dollop some greek yoghurt on top of your briks and drizzle with honey. My couscous has some balsamic glaze, but it is fine plain too! 
cooking couscous couscous salad
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