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Couscous salad Recipe – Try At Home | Food Diaries | Masala TV | 11 Jan 2022 | Zarnak Sidhwa



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Couscous salad
Ing:
Couscous 200gm
Water, boiling 1 cup
Orange juice ¼ cup
Orange zest 1
Dates chopped 5
Almonds, chopped and toasted ⅓ cup
Mint, chopped ½ cup
Chickpeas, boiled 1 cup
Onion, chopped finely 1
Grated beetroot 1
Grated carrot 1
Baby spinach 100 gm
Extra virgin olive oil 3 tbsp
Garlic cloves crushed 2
Chopped parsley 2 tbsp
Lemon wedges 2
Salt and pepper to taste

Method

Pour couscous into a bowl. Add boiling water, orange zest and juice. Cover and leave to stand for 5 minutes. Fluff with a fork to separate the grains. Leave to cool for 10 minutes. Toss all salad ingredients in a large bowl until just combined.

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Pistachio Olive Oil Teacake
Ingredients

apple puree 2/3 cup

olive oil 2/3 cup

Eggs 3

caster sugar 1- 1/4 cups

lemon, rind finely grated 1

pistachios, ground 1 cup

Flour 1- 3/4 cups

baking powder 1 tsp

ground cloves 1/4 tsp

icing sugar, to serve

Method
Mix apple puree and oil in a jug. Beat eggs and caster sugar until pale and thick. Add lemon rind. Fold in pistachios. Add apple and oil mixture in. Sift in flour, baking powder and cloves. Gently fold in until just combined. Spoon into greased and lined pan. Bake at 180 degrees C for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Turn onto a wire rack. Dust with icing sugar while still warm. Serve.

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Steamed Vietnamese fish
Ingredients:
Ginger, peeled and sliced 2” piece
Lemongrass, sliced 4 stalks
Fish fillets ½ kg
For the dressing :
Chopped green onions 2 tbsp
Garlic, minced 2 cloves
Minced ginger 1 tsp
Fish sauce 2 tbsp
Lemon juice 1 tbsp
Water 1 tbsp
Sugar 1 tbsp
Green or fresh red chilies, chopped 2
Bunch coriander leaves 1
Dill 1 bunch
Green onions, sliced for topping 4-5 stalks
Method:
Arrange ginger and lemongrass in a steamer basket and place fish fillets on top. Steam for about 10 to 12 minutes or until fish is done. To make the dressing, mix together green onions, garlic, ginger, and chilies. Add fish sauce, lemon juice, water and sugar. Sprinkle coriander, dill and green onions on top of the cooked fish. Drizzle with the prepared dressing.

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