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salmon and couscous

13 Aug

http://www.jamieoliver.com/recipes/fish-recipes/salmon-couscous

serves 1
ingredients

• 115g/4oz couscous
• 1 x 200g/7oz salmon fillet, skin on, scaled and pinboned
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 small courgette, sliced into batons
• 1 small handful of asparagus tips
• 1 red chilli, deseeded and finely chopped
• 2 ripe tomatoes, roughly chopped
• juice of ½ a lemon
a small handful of fresh coriander, roughly chopped
• 1 tablespoon crème fraîche

method

Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with salt and pepper. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway. Mix the tomatoes, lemon juice, 4 tablespoons of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some crème fraîche. Quick and tasty!

mediterranean braised lamb with couscous

13 Aug

http://www.jamieoliver.com/recipes/lamb-recipes/mediterranean-braised-lamb-with-couscous

ingredients

• 1 small onion, peeled and sliced
• light olive oil or vegetable oil
• 500g shoulder or leg of lamb, diced into small pieces
• 1 clove of garlic, peeled and crushed
• 1 red pepper, diced
• 1 teaspoon tomato puree
• 400g tomato base sauce or 1 x 400g tin of plum tomatoes
• 400ml water
• 2 sprigs of fresh basil, shredded
• salt

for the couscous:
• 125g couscous
• 150g vegetable stock

method

Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato base sauce, or tinned tomatoes, water and basil. Add salt to taste cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1½ hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 150 C/300 F/gas 2 for about 2 hours, or until the meat is tender.

Tip the dry couscous into a serving tin. Then pour the boiling vegetable stock on to the couscous – it should just cover it. Leave to stand for 10 minutes and then fluff up with a fork just before serving.

Serve the lamb with couscous and a mixed leaf salad.