Curried couscous salad
How to make curried couscous salad recipe
Serves 4
Preparation time 15 minutes
Ingredients:
juice of 1 orange
2 teaspoons mild curry paste
200 g (7 oz) couscous
50 g (2 oz) sultanas
300 ml (½ pint) boiling water
250 g (8 oz) smoked mackerel fillets
1 small red onion, finely chopped
½ red pepper, cored, deseeded and diced
2 tomatoes, chopped
small bunch of fresh coriander, roughly chopped
pepper
Method:
Put the orange juice and curry paste into a heatproof bowl and stir together. Add the couscous, sultanas and a little pepper, then pour over the boiling water and fork together. Cover and leave to stand for 5 minutes or according to the packet instructions until the liquid has been absorbed.
Meanwhile, peel the skin off the mackerel fillets and break the flesh into large flakes, discarding any bones.
Add the mackerel, onion, red pepper and tomatoes to the couscous and fork together lightly. Sprinkle the chopped coriander over the top, spoon on to plates and serve immediately.
For curried couscous salad with lamb cutlets, mix together 4 tablespoons natural yogurt and 1 teaspoon mild curry paste in a non-metallic dish. Add 12 lamb cutlets and coat evenly in the mixture.
Prepare the couscous salad as above, omitting the mackerel. Heat 2 tablespoons vegetable oil in a large griddle pan over a high heat, add the lamb and fry for 3 minutes on each side or until cooked through. Serve the lamb on the couscous salad, garnished with chopped coriander.
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| Curried couscous salad |
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