1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Pistachio and almond couscous

Chatelaine | posted Monday, Jan 18th, 2016

COUSCOUS

INGREDIENTS

INSTRUCTIONS

  1. COOK couscous in a large pot of boiling water, following package directions but omitting salt, until couscous has absorbed all the water, about 10 min.
  2. WHISK tahini with 1/4 cup water, lemon juice and 1/8 tsp salt in a large bowl until smooth. Set aside.
  3. TOAST nuts in a large non-stick frying pan set over medium-high, stirring often, about 5 min. Set aside to cool. Reduce heat to medium. Add oil, then eggplant. Cook, stirring often, until softened, about 7 min. Stir in garlic and remaining salt during last 3 min of cooking. Stir into tahini dressing.
  4. STIR couscous and parsley into eggplant mixture. Sprinkle with nuts and pomegranate seeds.

Superfood benefits

Pistachios: A handful is a smart snack, with just as much protein as an egg and nearly a quarter of our daily dose of iron.

Tags: , , ,

Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Cityline | posted Monday, Mar 9th, 2015

salmonfillet-featured

Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Serves: 4

Ingredients:

  • 4 x 7 oz salmon filets
  • 2 tbsp butter
  • 2 cups eggplant, peeled and diced
  • 3 cloves garlic, chopped
  • 2 tbsp lemon juice
  • 3 oranges, segments only
  • 1 lemon, segments only
  • 1 lime, segments only
  • 1 fennel bulb, julienne (reserve the fronds)
  • ½ cup toasted pistachio nuts, lightly crushed
  • Olive oil
  • Salt & pepper

Method:

Sauté the eggplant at medium low heat with the garlic until soft.

Add the lemon juice and season to taste with salt and pepper, cook until eggplant are mushy.

Place the fennel, fennel fronds and all the citrus segments into a bowl and dress with salt and olive oil. Mix well and set aside while cooking the salmon.

Season the salmon with salt and pepper and place in a preheated skillet with some butter. Sauté for a few minutes on each side until done to your liking.

Place the eggplant on a plate, top with the salmon filet and place some salad on top of the salmon. Drizzle the juice from the salad over the fish and drizzle some more olive oil. Add a sprinkle of finishing salt and the pistachio nuts.

Tags: , , , , , ,