SMOKED MACKEREL, ORANGE & COUSCOUS SALAD
Sliced oranges make a refreshing addition to this substantial salad - great for the lunchbox
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Pour 250ml boiling water over couscous, cover and leave 10 mins, then fluff up with a fork. Meanwhile, make the dressing. Mix orange juice, vinegar, sugar and oil with some seasoning. Mix through the couscous with remaining ingredients.
Nutrition Facts : Calories 456 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.17 milligram of sodium
ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
- For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
- Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Nutrition Facts : Calories 353, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 796 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 9 grams, Sugar 2 grams
SMOKED MACKEREL WITH HERB & BEET COUSCOUS
Packed full of good stuff, this salad is enough for two, plus a lunchbox the next day
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Yield Serves 2, plus enough for one lunchbox
Number Of Ingredients 11
Steps:
- Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins.
- Meanwhile, mix the horseradish into the yogurt and season. When all of the liquid has been absorbed into the couscous, uncover it, then spread it up and around the sides of the bowl to help it cool more quickly.
- When couscous is quite cool, add the cucumber, herbs, onion, lemon juice and oil and toss well. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt. Pack the remaining couscous and mackerel into a lunchbox for the next day.
Nutrition Facts : Calories 490 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.92 milligram of sodium
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