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Grilled Tuna with Preserved
Lemon Chermoula & Cous Cous Salad & Green Olive Dressing.
Serves 4
4 x 180 g Tuna steaks
6 tblsp preserved lemon chermoula
100 g cous cous
150g green olive paste
Season the fish with salt and pepper and sear quickly. Remove
fish from the grill/pan and flip over. Pack the half the chermoula
on top of the grilled side and bake. Mix the rest of the chermoula
with the green olive paste and thin with a little extra virgin olive
oil. Serve the tuna on top of the cous cous. Spoon the olive
dressing around the outside.
Chermoula with Preserved Lemon
1 tsp cumin seeds
100 g onion finely chopped
4 cloves garlic, finely chopped
� cup flat leaf parsley, roughly chopped
� cup coriander, roughly chopped
� cup mint leaves, roughly chopped
2 red chillies, finely chopped
� tsp freshly ground black pepper
Zest of � preserved lemon, diced
200ml Morgenster extra virgin olive oil
Mix all the ingredients together. Spoon into a jar, cover
with cling film and refrigerate.
Preserved Lemons
8 ripe lemons
250 g fine table salt
Lemon juice to cover
Wash lemons thoroughly, scrubbing the skins if necessary. Cut
in quarters lengthwise to within 1cm of base. Pack each piece with
salt and press together to reshape the fruit. Put lemons into a
sterilized jar and sprinkle with extra salt. Cover with lemon juice.
Seal and store for 6 weeks in a cool place away from direct
sunlight. When ready to use, rinse the lemons thoroughly and discard
the flesh. Always use only the zest.
Cous cous
1 box cous cous
500 ml boiling water
350 ml Morgenster extra virgin olive oil
1 cucumber
2 red peppers
1 red onion (optional)
1 chilli finely chopped
1 cup dried apricots
1 cup toasted blanched almonds
50 g picked coriander
50 g picked mint
Juice of 3 lemons
Pour the cous cous into a mixing bowl. Add the 100 ml extra
virgin olive oil and mix thoroughly. Pour the boiling water over the
cous cous. There should be enough water to cover the cous cous.
Leave the cous cous to sit for about 30 minutes. Then fluff up the
cous cous with a fork, make sure the cous cous all separates and is
not stuck together.
Cut the cucumber lengthways down the middle, scoop out the
pips and slice thinly. Cut the peppers in to a rough dice. Slice the
red onions thinly. Roughly chop the apricots and the nuts. Roughly
chop the herbs. Add all the ingredients to the cous cous and mix
thoroughly. Add the lemon juice and the rest of the extra virgin
olive oil. Correct seasoning.
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