Best 3 Middle Eastern Snapper With Couscous Salad Recipes
Embark on a culinary journey to the heart of the Middle East with our exquisite Middle Eastern snapper with couscous salad. This delightful dish showcases the vibrant flavors and aromatic spices of the region. The succulent snapper, flaky and tender, is expertly pan-fried to perfection, while the accompanying couscous salad bursts with freshness and a symphony of flavors.
Our recipe collection features a treasure trove of culinary delights, each offering a unique taste of the Middle East. Indulge in the tantalizing flavors of our slow-cooked lamb shank with aromatic basmati rice, a classic dish that embodies the essence of Middle Eastern hospitality. Discover the secrets of our fragrant chicken shawarma, marinated in a blend of exotic spices and slow-roasted to tender perfection. Vegetarian enthusiasts will relish our vibrant falafel, crispy on the outside and bursting with flavor on the inside, served with a refreshing tahini sauce.
For a delightful appetizer, try our addictive fattoush salad, a medley of crisp vegetables, tangy sumac, and toasted pita bread. And to satisfy your sweet tooth, our delectable baklava, layers of filo pastry filled with chopped nuts and sweetened with honey syrup, is a true masterpiece.
Join us on this culinary adventure and explore the rich tapestry of flavors that the Middle East has to offer. Our recipes are carefully curated to provide you with an authentic and unforgettable dining experience.
MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT
Steps:
- In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
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
Tips:
- Choose the right fish: Use a firm-fleshed fish like red snapper, sea bass, or grouper. The fish should be about 1 pound in size.
- Make sure the fish is fresh: The fish should be shiny and have no fishy odor. The eyes should be clear and the gills should be bright red.
- Season the fish well: Use a combination of spices, such as cumin, coriander, and paprika, to season the fish. You can also add some lemon zest or juice for a bright flavor.
- Cook the fish until it is flaky: The fish is cooked when it flakes easily with a fork. Do not overcook the fish, or it will become dry and tough.
- Serve the fish with a flavorful sauce: A flavorful sauce, such as a tahini sauce or a tomato sauce, will help to complement the fish. You can also serve the fish with a simple lemon-butter sauce.
- Accompany the fish with a side dish: A side dish, such as couscous salad or roasted vegetables, will help to complete the meal.
Conclusion:
This recipe for Middle Eastern snapper with couscous salad is a delicious and healthy meal that is perfect for any occasion. The snapper is flaky and flavorful, and the couscous salad is light and refreshing. This dish is sure to impress your guests.
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