As is well known, couscous is quick and incredibly varied. The little grains taste as a salad, as delicious starter, with fish and meat or vegan as the main course. They make every dish delicious, fluffy and actually very special. In today's article you will find two tasty recipes for Couscous Salad by Jamie Oliver as part of two delicious dishes. You can of course also enjoy these variations by Jamie Oliver Couscous Salad in any other combination or pure.
Crispy crabs packet with salsa and couscous salad by Jamie Oliver
Here you will find a delicious Moroccan recipe that is ideal for a delicious and above allQuick lunchsuitable. We have selected a delicious variant for couscous salad by Jamie Oliver, which is prepared with fennel and pomegranate and guarantees a real taste explosion.
Preparation time: 15 minutes
Degree of difficulty: not too difficult
Seat value: 457 calories per serving
Ingredients for 4 portions:
For the parcels:
- 1-2 pickled lemons
- 2 spring onions
- ½ bunch of fresh coriander
- 400 G crab
- 2 teaspoons in Harissa
- 4 GreatLeaves puff pastry
- olive oil
For the salad:
- ½ teaspoon of caraway
- 150 g Couscous
- 2 TL tomato paste
- 1 Knolle Fenchel
- ½ waistband fresh mint
- 1 lemon
- Native olive oil
- 1 pomegranate
For the salsa:
- 1 large, mature tomato
- Thumb -sized piece ginger
- Half lemon
- Fett Army, natural yogurt
Preparation:
1. Cut the pickled lemons, the spring onions and the coriander small. Now mix these ingredients with the crab meat and the Harissa. Place the first sheet of puff pastry in front of you and give ¼ of the mixture in the middle of the puff pastry. Form a package from it that is roughly the size of playing cards. Now fold the sides and then finally close the long side. Repeat the same work steps with the remaining leaves. Then put 1 tablespoon of olive oil in a large pan and fry the 4 parcels in it until you become crunchy and gold from both sides. Put the caraway in the pan and fry it for a minute. Take out the spice and put it in a salad bowl.
2. Put the couscous, 150 ml of boiling water, the tomato puree and pinch of salt in a bowl and put the lid on it. Cut the tips off the fennel and pick it up. Cut the fennel bulb roughly and put the pieces in the kitchen robot. Pour the fennel into a salad bowl and add half from the chopped mint. Season with the freshly pressed lemon juice and 1 tablespoon of olive oil and mix well.
3. rub the ginger and the tomato into a small bowl. Tastes them with a pinch of salt, pepper, 1 tablespoon of olive oil and lemon juice and mix everything well. Spread the mixture on the couscous and put everything on a serving plate. Put the salad in the middle of the plate and sprinkle with half of the pomegranate grains. Garnish with the lane and hand the packets, the yogurt and the salsa.
Greek chicken with herbal vegetable couscous and tzatziki
In the following you will find another delicious recipe for the couscous salad by Jamie Oliver. If you are looking for a delicious recipe idea that spoils your sense of taste with fresh, Mediterranean flavors, the following recipe may be one of your loved onesJamie Oliver 15 minutes recipesbe for you with chicken.
Preparation time: 15 minutes
Difficulty level: very easy
Seat value: 464 calories per serving
Ingredients for 4 portions:
For the couscous:
- 300 g Couscous
- 2 peppers
- 1 fresh, red chilli
- 4 spring onions
- ½ bunch of fresh dill
- 200 g of peas (raw or frozen)
- A small handful of black olives, stone
- 40 g feta cheese
- 2 tablespoons of native olive oil
For the chicken:
- 2 x 200 g chicken breast without skin
- 1 teaspoon dried oregano, frequently
- 1 TL Medhaleer Piment
- 1 lemon
- olive oil
For the tzatziki:
- Half cucumber
- 250 g bolds of naturejogurt
- Half lemon
- ½ waistband fresh mint
Preparation:
1. Pour the couscous with 2 cups of boiling water, give a pinch of salt and put the lid on it. Place the chicken breast on a piece of parchment paper, season with salt, pepper, oregano and allspice and sprinkle freshly grated lemon peel over it. Cut the meat into paper and knock flat pieces with the rolling pin to 1.5 cm thick. Put 2 tablespoons of olive oil in the pan, let it get hot and fry chicken for 3-4 minutes from each side.
2. rub cucumber, squeeze the liquid with clean hands. Put the cucumber in a bowl and add the yogurt, lemon juice, pinch of pepper and the finely chopped mint. Cut open the peppers and chilli, remove the seeds and finely chop into the kitchen robot together with the spring onions and the dill.
3. Add the peas and olives, season with lemon juice and olive oil, stir and add them over the couscous. If necessary, also taste. Cut the chicken, pour over the couscous and crumble feta over it. Serve with tzatziki.
