We don’t usually strive for fancy dinners midweek (or ever, if we’re being honest) but by throwing some pearl couscous into this warm vegetable salad, it did feel a little special and a much welcome departure from the norm of spaghetti bolognese and nachos.
This quick and healthy salad is the perfect base for all types of grilled fish and you can use whatever vegetables you have on hand. Mushrooms, cauliflower, broccoli, eggplant and baby spinach would all work well.
The kids loved the “little round pasta”, otherwise known as giant or Israeli couscous, which you can now get from most major supermarkets. You could use risoni as a substitute.
This recipe serves 4.
You will need
- 1 cup of Israeli couscous
- 1 zucchini, chopped into 1 cm rounds
- 200g cherry tomatoes
- 1 red onion, cut into chunks
- 1 red capsicum, cut into 3cm chunks
- 1/2 bunch of fresh mint, roughly chopped
- 4 barramundi fillets (or other fish)
- Olive oil
- 1/2 cup of natural yoghurt mixed with juice of 1 lemon
- Sumac (optional)
- Salt and pepper to taste
- For the dressing – mix 1 tbsp each of olive oil and red wine vinegar
What you do
Heat the oven to 200℃. Toss the chopped vegetables and tomatoes in olive oil and place in the oven for 20 minutes or until golden and cooked. Meanwhile, cook the Israeli coucous according to the packet instructions and set aside.
Once the vegetables ready, toss with the couscous and leave to cool. Grill/barbecue the fish and just before you are ready to serve, toss the salad with the mint and olive oil vinegar dressing. Top the warm salad with the fish fillets, a drizzle of yoghurt and a sprinkling of sumac.