Archive | April 2012

Chickpea couscous salad

Chickpea couscous salad

By Kira

This is incredibly simple delicious salad and can be prepared in no time.

Prep time: 5~10 mins
Cook time: 5 mins
Total time: 10~15 mins
Yield: 2 portions

Ingredients
Couscous90 g
Vegetable stock120 ml
Extra virgin olive oil1 tbsp
Lemon juice1/2 tbsp
Ground Coriander1/2 tsp
Ground Cumin1/2 tsp
Garlic – minced1 clove
Mint leaves or flat-leaf parsley – finely chopped1 tbsp
Cooked Chickpeas100 g
Red pepper – diced1/2
Salad plum tomatoes8~10
Roasted almond nuts8~10
Salt1/4 tsp

Instructions
– Place the couscous in a saucepan.
– Pour the boiling stock over couscous.
– Cover the saucepan to seal in the steam and leave it for about 5 minutes.
– Take a jar with lid. Place the oil, lemon juice, ground coriander, ground cumin, garlic, salt in the jar, put the lid on and give it a good shake.
– Use a fork to fluff up the couscous.
– Add the chickpeas, red pepper, salad plum tomatoes, almonds, mint/parsley leaves to the couscous.
– Add the dressing to the couscous and give everything a good mix.

Enjoy the salad warm or cold.

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Mushroom Fried Rice

Mushroom Fried Rice


By Kira

Prep time: 5 mins
Cook time: 15~20 mins
Total time: 20~25 mins
Yield: 2 portions

Ingredients
Uncooked rice120 g
Frozen peas50 g
Cooking oil2 tbsp
Sesame oil1 tsp
Chestnut mushroom – diced200 g
Salad onion – sliced 2 stalks
Red chilli flakes1/4 tsp
Ginger – grated1 tsp
Light soy sauce1 tbsp
Salt for seasoning

Instructions
– Cook the rice according to packet instructions.
– Heat 1 tbsp of cooking oil in a fry pan over moderate heat.
– Add the mushroom to the pan and cook for 5 mins or until tender. Remove the pan from heat. Transfer the mushrooms to a plate.
– Heat the remaining cooking oil in the fry pan.
– Add the salad onion (only the white part), red chilli flakes, ginger to the pan. Cook for a minute.
– Add the peas to the pan, cook for 4 mins.
– Add the mushroom, soy sauce, rice and salt to the pan. Stir well until everything is combined. Cook for 2~3 minutes.
– Remove the pan from heat. Stir in the sesame oil. Garnish with the salad onion (green parts alone).

Enjoy the delicious mushroom fried when its still warm.