Showing posts with label seafood recipe. Show all posts

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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Garlic, Chilli and Coriander Prawns with Vegetable Couscous

For this dish I combined and tweaked two different recipes. I was honestly shocked by how delicious the combinations were. There is a bit of prep for the two dishes but the flavour pay off makes it so worth it. Give this a try; you will not be disappointed! 

      Prep Time             Cook Time             Serves      
20 min 20-30 min 4

Ingredients 

Prawns 

 5 cloves of garlic
1/2 red chilli, finely chopped and deseeded
1 large handful of fresh coriander, leaves and stems chopped finely
600g of raw prawns, shelled and de-veined
1 lime, juice
salt and pepper

Couscous 

1 mild red chilli, finely sliced into rings
1 handful of almonds, toasted
1 red pepper, diced
40g of dried fruit, I used mango and fig
2 large spring onions, white and light green parts sliced into thin rings
2 tsp of cumin
400ml of boiling water
1 cube of vegetable stock
1 tbsp olive oil
250g of couscous
fresh coriander and feta (optional)
salt and pepper

 Preparation 

  1. Mash the garlic, chilli and coriander into the butter. Set aside. 
  2. Boil 400ml of water and then add a vegetable stock cube. Combine well. 
  3. Measure your couscous and then add the boiling water and the olive oil. Set aside for 10 minutes. 
  4. Saute your spring onion, red pepper and chilli in a large pan or paella dish. 
  5. Once softened, add your almonds and the cumin. Mix well. 
  6. Put your dried fruit into a heatproof bowl and pour in some boiling water, just enough to cover. 
  7. Fluff up your couscous and then add it to your large pan. 
  8. Drain your dried fruit and then add them to the pan as well. 
  9. Stir careful, combining all the ingredients. 
  10. Season well with salt and pepper. 
  11. Garnish with coriander and feta. 
  12. Just prior to serving, cook the prawns. 
  13. Heat a saute pan and add the butter mixture. 
  14. Once the butter has melted stir-fry the prawns until pink and cooked through (approx 2-3 minutes). 
  15. Squeeze the lime juice on top. Season with salt and pepper. 
  16. Serve your couscous in a bowl and place the prawns on top. Generously drizzle the remaining butter, chilli and coriander sauce on top. 
  17. Enjoy! 
chilli coriander coucous
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