Middle Eastern Quail And Couscous Salad With Garlic Sauce Recipes
MIDDLE EASTERN COUSCOUS SALAD
A relatively quick and easy lunchtime salad that's brimming with flavour and vitality - entirely original recipe.
Provided by ID2448
Categories Vegan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the couscous in 9 fluid ounces cold water.
- Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
- Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
- Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
- Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
- Whisk thoroughly and add to the couscous- this will be partially absorbed.
- When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
- Toss well and serve immediately.
Nutrition Facts : Calories 738.9, Fat 42.7, SaturatedFat 5.2, Sodium 131, Carbohydrate 78.9, Fiber 10.6, Sugar 3.2, Protein 14.7
MIDDLE EASTERN QUAIL AND COUSCOUS SALAD WITH GARLIC SAUCE
Steps:
- To make the coriander salt: Place spices into a dry frying pan and heat over a low heat, shaking pan, until just fragrant. Add salt and heat a further 1 - 2 minutes. Transfer to a plate and cool completely. Grind to a fine powder in a mortar and pestle or spice grinder. Rub into quail to cover evenly and refrigerate uncovered for 1 hour or until time permits
- Couscous Salad: Place couscous into a bowl and pour over boiling water; stand for 5 minutes. Fluff couscous with a fork to separate the grains. Stir through chopped vegetables, chickpeas and herbs and mix well. Whisk lemon juice, oil and preserved lemon together and season with salt and pepper
- Stir through salad.Heat a char-grill or barbecue plate over medium high heat; brush quail skin with oil and cook Breast Fillets for 3 minutes each side or cook to your liking
- To serve, spoon couscous salad onto plates, top with quail and a dollop of the garlic sauce
- To make the garlic sauce; place egg yolk, garlic, salt and lemon juice into a food processor and pulse. With the food processor running, add oil in a slow steady stream until a mayonnaise forms. Set aside
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