Best 6 Sumac Fish Couscous Salad 21 Day Wonder Diet Day Recipes

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Embark on a culinary adventure with our exquisite Sumac Fish Couscous Salad, a delightful dish that tantalizes the taste buds and promotes overall well-being. This vibrant salad is not only a feast for the senses but also aligns perfectly with the principles of the renowned 21-Day Wonder Diet. Discover a symphony of flavors as you explore the diverse recipes featured in this article, ranging from the zesty Sumac Dressing to the aromatic Grilled Fish and the fluffy, wholesome Couscous. Prepare to be enchanted by the vibrant colors, tantalizing aromas, and delectable flavors that await you within.

Check out the recipes below so you can choose the best recipe for yourself!

SUMAC FISH & COUSCOUS SALAD (21 DAY WONDER DIET: DAY 3)



Sumac Fish & Couscous Salad (21 Day Wonder Diet: Day 3) image

This is Day 3: Dinner, on the 21 day Wonder Diet. You can use any firm fish that is n season for this recipe. Sumac is a type of Middle-Eastern Spice, available from supermarkets. You can cook the fish without it if you like. The first time I made this recipe, I was unable to buy sumac, so I used a Portugese spice blend instead.

Provided by Sara 76

Categories     Southwest Asia (middle East)

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

cooking spray
1 small red onion, chopped finely
1 garlic clove, crushed
180 g zucchini, sliced diagonally
125 g cherry tomatoes
1/4 cup of fresh mint, coarsley chopped
1/2 cup vegetable stock
1/2 cup couscous
320 g firm white fish fillets
2 teaspoons sumac
1 lemon

Steps:

  • Spray medium pan with cooking oil; cook onion and garlic over heat, stirring, 1 minute. Add zucchini and tomatoes; cook, stirring occasionally, about 1o minutes or until vegetables soften. Remove from heat, stir in mint.
  • Bring stock to a boil in a small saucepan; remove from heat, stir in couscous, stand 5 minutes. Stir into zucchini mixture.
  • Meanwhile, preheat grill. Sprinkle fish with sumac; grill until cooked, turning once.
  • Serve couscous topped with fish and lemon wedges.

SUMAC COUSCOUS SALAD WITH DUNGENESS CRAB AND CALIFORNIA AVOCADO



Sumac Couscous Salad With Dungeness Crab And California Avocado image

Provided by Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 19

Lemon Vinaigrette (recipe follows)
1 oz. harissa
1/4 oz. Italian parsley, minced
1 oz. cilantro, minced
salt & pepper to taste
13 oz. diced Fresh California Avocado
8 oz. fresh Dungeness crab meat
1/4 oz. sumac
2 oz. sweet peppers, diced
16 oz. water
6 1/2 oz. couscous
Sumac Couscous Salad (recipe follows)
2 large (8 oz.) tomatoes, blanched, seeded, and julienned
2 oz. watercress
2 oz. lemon juice
1/4 oz. garlic, minced
1 oz. shallot, minced
8 oz. olive oil
1 tsp. Serrano chili

Steps:

  • Place the lemon juice, garlic, shallots, salt and pepper in a medium bowl, whisk to combine. Add olive oil in a steady stream while whisking to emulsify vinaigrette. Finish seasoning with salt and pepper to taste.
  • Place couscous in a large bowl. Combine water, harissa, parsley, cilantro, salt and pepper in a saucepan and bring to a boil. Pour the spiced, boiled water over the couscous and cover with saran wrap for 20 minutes. Fluff couscous with a fork.
  • Toss the crab, avocado, sumac, peppers, Serrano chili, couscous, and 1/2 cup lemon vinaigrette in a large bowl and season with salt and pepper to taste.
  • In a separate bowl, toss the watercress and julienned tomatoes with a 1/2 cup of the lemon vinaigrette.
  • Place 1/2 cup Sumac Couscous Salad in the center of a plate. Mound about 1/3 cup of the watercress mixture on top of the couscous. Serve immediately.

IRAQI 'SUMMAG' SALAD - SUMAC SALAD.



Iraqi 'summag' Salad - Sumac Salad. image

This is a recipe for a very tasty salad using the Middle Eastern spice Sumac / Sumaq. In Iraq, it is lmown as Summag - hence the name Summag salad. It is easy to make & comes fromm an Iraqi blog on the 'net.

Provided by Um Safia

Categories     Onions

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 large cucumbers
1 large tomatoes
1/4 medium onion
1 tablespoon sumac
salt
olive oil

Steps:

  • Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
  • Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
  • Slice the onion into long, pieces and add to the tomato and cucumber.
  • Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

Nutrition Facts : Calories 33.6, Fat 0.3, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 7.9, Fiber 1.4, Sugar 4, Protein 1.4

LENTIL AND COUSCOUS SALAD



Lentil and Couscous Salad image

This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.

Provided by Cookie16

Categories     Lentil

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup red onion, chopped finely
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 cup lentils
5 cups water
1/3 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1 cup couscous
4 tablespoons fresh parsley, chopped
4 tablespoons of fresh mint, chopped
3 scallions, white and light green part only, sliced thin
salt and pepper

Steps:

  • Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
  • Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
  • Take off heat and let rest for 5 minutes.
  • Drain and add to onion mixture along with the 1/3 cup of olive oil.
  • Toss well.
  • Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
  • Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
  • Add the couscous to the lentil mixture along with the parsley, mint and scallions.
  • Salt and pepper to taste.

Nutrition Facts : Calories 214.5, Fat 11, SaturatedFat 1.5, Sodium 10.9, Carbohydrate 24, Fiber 3.6, Sugar 1.2, Protein 5.4

MAHI BA SOMAGH (SUMAC ROASTED FISH)



Mahi ba Somagh (Sumac Roasted Fish) image

This flavorful and bright preparation of mahi, which means fish in Persian (not to be confused with mahi-mahi), comes together quickly. In keeping with the sour-leaning Iranian palate, a generous sprinkling of tart sumac and a drizzle of fragrant orange and lime juices coat butterflied whole fish. If your sumac has been languishing in the back of the spice drawer for some time, get a new jar. Over time, sumac loses its fragrance and punchy flavor and becomes bitter and bland. The key to successfully roasting the fish is to remove excess moisture by patting them dry with paper towels. Serve with a side of rice with tahdig, plain steamed rice or oven-baked fries and a simple salad.

Provided by Naz Deravian

Categories     dinner, easy, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 large branzini or trout (about 1 1/2 pounds each), butterflied, heads and tails kept on if desired (see Tip)
1 medium orange
1 medium lime
1 tablespoon sumac
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (Diamond Crystal)
Fresh mint leaves, torn, for serving (optional)

Steps:

  • Position a rack in the center of the oven and heat oven to 450 degrees. Line a sheet pan with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan.
  • Zest half of the orange directly into a small bowl, then squeeze in the juice from that half (about 3 tablespoons) and the juice from half of the lime (just under 1 tablespoon). Slice the remaining orange and lime halves and set aside for serving. In another small bowl, combine the sumac and turmeric.
  • Drizzle the fish with the olive oil inside and out. Open the fish up like books and evenly sprinkle with the pepper and salt. (If using fine salt or coarse kosher salt, use 3/4 teaspoon.) Arrange the open fish in a single layer, angling and overlapping slightly if needed to fit. Drizzle on the citrus mixture and then dust with the sumac mixture to cover most of the flesh.
  • Roast the fish until flaky and cooked through, about 10 minutes. Garnish with the reserved orange slices, lime slices and fresh mint, and serve.

POTATO, TUNA & EGG SALAD (21 DAY WONDER DIET : DAY 2 )



Potato, Tuna & Egg Salad (21 Day Wonder Diet : Day 2 ) image

This is Day 2: Lunch, on the 21 Day Wonder Diet. You can make this salad the night before, and store it in the fridge. If you cook the potatoes in the microwave, be sure to prick them all over with a fork. This lunch is to be followed by an afternoon snack of 200g rockmelon (canteloupe).

Provided by Sara 76

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

240 g baby new potatoes, about 6
100 g green beans, trimmed & halved crossways
2 tablespoons skim-milk natural yogurt
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
185 g tuna in water, drained and flaked
3 green onions, sliced finely
1 tablespoon flat leaf parsley, coarsley chopped
2 eggs, hard-boiled and quartered

Steps:

  • Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
  • Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
  • Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.

Tips:

  • For the Best Flavor: Use fresh, ripe tomatoes and cucumbers. If you can, try to find heirloom tomatoes, as they have a much more intense flavor than regular tomatoes.
  • Don't Overcook the Fish: The fish should be cooked until it is just opaque in the center. Overcooking will make it tough and dry.
  • Use a Good Quality Sumac: Sumac is a key ingredient in this recipe, so it's important to use a good quality one. Look for a sumac that is bright red in color and has a slightly tart flavor.
  • Make the Salad Ahead of Time: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. This makes it a great option for a quick and easy lunch or dinner.

Conclusion:

This sumac fish couscous salad is a delicious and healthy meal that is perfect for a summer day. It's packed with flavor and nutrients, and it's easy to make. Whether you're looking for a quick and easy lunch or dinner, or you're looking for a healthy and delicious way to enjoy fish, this salad is a great option.

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