Chameleon Couscous

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Chameleon Couscous

Before I went to work today I did a quick stocktake of the fridge as I knew that I would need to go to the supermarket after work.  It was in that weird stage of actually being quite full but not containing a single complete meal in it.


Whenever this happens, I head straight on the couscous train.  That way I can chop up all the odds and ends in the fridge and throw it together with couscous and BAM instant delicious salad. Another great thing about it is that you can serve it with any meat that you want.  Today I was feeling anti red meat so went for salmon. But I have made this with grilled chicken, with pork balls, with steak.  It's so versatile and this is the reason why I refer to it as chameleon couscous.  So you can use my exact recipe if you feel like it, but it works with everything so why not get a bit experimental.


Ingredients:
100g Couscous
400g can of chickpeas
Red onion
Stuffed olives
Snow Peas
Feta
Salmon
Brown Sugar
Pepper
Lime juice

Method:

1. Heat oven to 180 degrees Celcius.  Crack pepper, and crumble a tsp of brown sugar on each salmon fillet then squeeze over lime or lemon juice. Place salmon in the oven, I had two large pieces of salmon so they needed the 20mins.  If you have small pieces of salmon, cook for 10mins, check and cook for longer if you need to. 

2. While salmon is cooking, put couscous in a bowl and add boiling water, cover with gladwrap and rest for 5mins. I use 160mls of water for every 100grams of couscous, but the best way is to the follow the instructions on the box.

3. Drain chickpeas, combine with chopped cherry tomatoes, olives, feta, snowpeas and finely sliced red onion.

4. Fluff the couscous with a fork and mix with the rest of the salad ingredients.

5. Serve Salmon on top and enjoy!

Comments

  1. I love the idea of using different grains for a salad.

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  2. This is a great idea. I'm always looking for new salad ideas..I may just have to try this one next week!

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  3. It is really delicious! Another great combo is roasting pumpkin, capsicum and red onion and then adding that to the couscous, chickpeas and feta. But like I said you can add anything, my friend put sultanas in hers!

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  4. that sounds like a great way to mix up couscous!

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  5. You know I never did get the hang of making nice fluffy cous cous. I might try this with quinoa instead though.

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