Fabio's Kitchen: Season 2 Episode 4, White Fish and Couscous
In this week’s episode, I am making WHITE FISH WITH COUSCOUS. I like my food to be done QUICKLY, and we’re making today’s episode in the short time it takes to cook couscous. We’re doing an elevated version of couscous, where we boil it in broth, which allows it to cook quickly with an extra added depth of flavor.
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White Fish and Couscous recipe can be found here:
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Chris' Three ways with Tzatziki | M&S FOOD
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Tzatziki potato salad
“After the perfect side for your barbecue fave? Look no further than this tasty take on a potato salad that’s easy to make, meaning more time in the sun!”
Prep time: 5 mins
Cook time: 15 mins
Serves 4, as a side
Ingredients (serves 4)
500g new potatoes, halved
1 pot tzatziki
Handful of chives, finely chopped
Method
1. Boil the potatoes in salted water for 15 minutes, until softened.
2. Drain and allow to cool slightly in a bowl, before spooning in the tzatziki and mixing well to coat the potatoes.
3. Garnish with chopped chives and serve as a side.
Greek-style lamb on couscous
“This Greek-inspired dish is packed full of summer flavour from fresh lemon, vine tomatoes, grilled lamb and our extra-creamy tzatziki”
Prep time: 25 mins
Cook time: 15 mins
Serves 4
Ingredients
1 clove garlic, crushed
1 lemon, half juiced and half zested
2 lamb steaks
1 tbsp olive oil
200g couscous, cooked per pack instructions
4 rosa vine tomatoes, diced
1 tsp oregano
1 pot tzatziki
1 Iceberg lettuce, shredded
Method
1. Mix together the garlic and lemon juice, season with salt and pepper, and rub into the lamb steaks as a marinade. Allow to marinate for 15 minutes or so.
2. Heat the oil in a pan and then fry the lamb steaks for 2-3 minutes on each side, until golden.
3. Remove from the pan and allow to rest for 5 minutes.
4. While the steaks are resting, fluff up the cooked couscous with a fork. Season the tomatoes with salt, pepper and oregano and mix into the couscous.
5. To serve, slice the lamb steaks into strips and add on top of the couscous.
6. Top with shredded lettuce and a large spoonful of tzatziki.
Aubergine and tzatziki crostini
“Bring home the flavours of your Greek holiday with this delicious appetiser”
Prep time: 10 mins
Cook time: 15 mins
Serves 4
Ingredients
1 aubergine, sliced into thin strips
2 tbsp olive oil
1 tsp dried oregano
1 loaf San Francisco sourdough, sliced
1 pot (xxg) tzatziki
Method
1. Season the aubergine strips with salt and pepper, drizzle with olive oil and sprinkle over the dried oregano.
2. Char the aubergine strips and bread slices on a griddle pan until the aubergine is cooked and the bread is toasted. Flip over and repeat on the other side.
3. Spread 1 tbsp tzatziki on each slice of toast, then add the cooked aubergine slices.
4. Garnish with a drizzle of extra virgin olive oil.
Annie's Greek Meatballs, baked aubergines & Couscous
A step-by-step recipe to these delicious meatballs, baked aubergines with toppings and an easy couscous salad. Super easy and yummy everyday dish. Get your chef's hat on and join in on Cooking with Annie.
Sunny Anderson's Simple Summertime Couscous Salad | The Kitchen | Food Network
Sunny mixes up a colorful twist on pasta salad with pearl couscous, cucumber, peppers and her own bright dressing!
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Sunny's Simple Summertime Couscous Salad
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 2 hr 25 min (includes chilling time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Dressing:
2 tablespoons orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons olive oil
Salad:
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn
Directions
Make the dressing: In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
Finish and serve: Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.
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Sunny Anderson's Simple Summertime Couscous Salad | The Kitchen | Food Network
How To Make Lamb & Cous Cous Salad | Ep 570
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I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
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How To Make Lamb & Cous Cous Salad | Ep 570
200g lamb backstrap
1 tsp salt
1/2 tsp black pepper
1 tsp red sumac
1 tbsp lemon juice
1 tbsp olive oil + 2 tbsp for cooking
2/3 cup chicken stock, hot
1/2 cup cous cous
1/2 red onion, finely diced
1 cucumber, diced
2 tomatoes, diced
2 spring onions, finely sliced
2 red radish, thinly sliced
1 cube feta cheese
1 tbsp olive oil
1 tbsp lemon juice
Grilled Vegetable Couscous Salad
Grilled Vegetable Couscous Salad