Jamie Oliver Couscous Salad Food

COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS

Steps:

• Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
• Mix together all the ingredients

ROASTED SQUASH & COUSCOUS SALAD

Steps:

• Preheat the oven to 190ºC/375°F/gas 5.
• Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
• Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway.
• Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes.
• Toast the pumpkin seeds in a dry frying pan.
• Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.

GRILLED MOROCCAN CHICKEN WITH LEMONY COUSCOUS & CARROT SALAD

Steps:

• Place a griddle pan or frying pan over a medium heat to get screaming hot.
• Peel and slice the onion into 8 thin wedges, then peel and coarsely grate the carrot.
• Cook the onion wedges on the griddle, turning every 1 to 2 minutes until softened and bar-marked.
• Meanwhile, lay the chicken breasts on a chopping board, cover with a sheet of greaseproof paper and bash the thick-end with the bottom of a pan until roughly the same thickness all over.
• Discard the paper and lightly score a criss-cross pattern into the top of the chicken with a sharp knife.
• Drizzle with a little olive oil, sprinkle over a pinch of sea salt and black pepper, and the cumin, then rub all over.
• Put the couscous into a bowl with a pinch of salt, then pour over 225ml of boiling water and cover.
• Add the chicken to the griddle alongside the onion wedges and cook for 4 minutes on each side, or until the chicken is golden and cooked through.
• Finely grate the lemon zest into the couscous, squeeze in half the juice, then fluff it up with a fork and season to taste.
• Place the carrot in a bowl, squeeze over the remaining lemon juice and add a splash of extra virgin olive oil. Pick and tear over the coriander leaves, then toss together and season to taste.
• Divide the couscous between your plates and top each with a grilled chicken breast and onion wedges. Add a little pile of carrot salad to each, then swirl the yoghurt and harissa together and dollop over the top.

GREENHOUSE COUSCOUS SALAD

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
• ON THE DAY Roughly chop the tomatoes and place in a blender with ½ a chilli. Tear in the basil, reserving a handful of nice baby leaves. Add 4 tablespoons of red wine vinegar, 2 tablespoons of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour.
• Meanwhile, preheat the oven to 180°C/350°F/gas 4. Trim the baby courgettes and halve lengthways, placing them in a baking tray as you go. Peel the garlic, slice with the remaining chillies and add to the tray, then squash, destone and tear in the olives. Drizzle with 1 tablespoon of olive oil, lightly season and toss together. Rub the feta with a little oil, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden. Mix up the couscous, scatter over the courgettes, garlic, chilli and olives, crumble over the feta, sprinkle with the reserved basil leaves, and drizzle with 1 tablespoon of extra virgin olive oil. This will be delicious served warm or cold.

FISH STEAMED WITH COUSCOUS

Steps:

• Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
• Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
• Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
• To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.