Herbed Stock Couscous Soup#Soupswappers

This is a flavorful soup. The herbs are boiled in water and then strained. This gives the stock a fantastic aroma and taste to the soup. The herbs used are organic and from my garden. It's has veggies and couscous, this is a complete meal soup. If you want a light and delicious dinner then soup is for you. In this soup you can add veggies of your choice, there isn't any hard and fast rule as to what veggies can go in.

Serves 3
Ingredients
For The Herbed Stock
1 Big Stock Cube
8 Cups Water
5 - 6 Sprigs Fresh Thyme
5 - 6 Fresh Sprigs Oregano
10 - 12 Basil Leaves
4 Ribs Celery - for the stock used the only leaves
5 - 6 Sprigs Mint
Other Ingredients
4 Ribs Celery - chopped
1 Large Carrot - diced
1 Medium Onion - chopped
1 Medium Head Broccoli - cut into florets
1 Medium Tomato - diced
2 Big Cloves Garlic - finely chopped
¼ Teaspoon Roasted Cumin Powder
Salt & Black Pepper powder to taste
A Dash of Paprika - Optional
1 Teaspoon Olive Oil
Hot & Sweet Sauce - as required

Method 
For The Stock

In a large pot add the water, stock cube and all the herbs with the stems, except the celery since the ribs will be chopped to prepare the soup. Bring this to a boil, when it comes to rolling boil, let it simmer till the stock reduces to 5 cups. Do reduce the stock too much since the couscous will absorb a lot of the stock and you will then have to add extra water to the soup. Let the stock cool a little then strain all the stock and discard the herbs.

For The Soup

In a large pot heat a teaspoon of olive oil, add the onion and garlic sauté till the onion is translucent add all the veggies and sauté for 2 minutes on medium high flame. Add the stock and bring this to a boil. Reduce the flame to low and let the veggies cook till they are just done. Add the couscous and stir it well, cook it for 2 minutes, stirring continuously. Add salt, black pepper to taste and cumin powder. Let this simmer for a minute. Switch off the flame.

Serve hot in a soup bowl with a dash of paprika and black pepper powder for my hubby.

For me add a teaspoon of Hot & Sweet Sauce and it tasted awesome. Enjoy this filling delicious meal, healthy soup.
Labels: Vegan, Soup, Soup Swappers, Herbs, Broccoli, Carrot, Onion, Garlic, Couscous, Main course, Healthy Dinners

Soup Saturday Swappers

Meal Sized Soups and Stews

• Herb Stocked Couscous Soup by Sneha's Recipes
• Gnocchi Minestrone with Italian Sausage by Karen's Kitchen Stories
• Beef GHOULash by A Day in the Life on the Farm
• Chorizo and Vegetable Posole by Palatable Pastime

Prawn 65 With Couscous & Braised Veggies Salad#Fishfriday

Sometimes your tired, in no mood to cook an elaborate meal, or you just feel like having something different. This was one day when my hubby was at home , since he is veggie and we wanted something light for lunch, made this veggies salad for him and for me, made Prawn 65 which actually is an appetizer, just topped this on my salad an enjoyed this a meal. It was super duper yummy meal for me. 

Crispy fried prawn 65 with couscous & braised veggies made a heavenly combo ever.

Ingredients
12 - 15 Medium Size Prawns/Shrimps
1 Teaspoon Turmeric powder
2 Teaspoons Kashmir Red Chilly Powder
1 Tablespoon Vinegar
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Level Besan /Gram Flour
1 Tablespoon Level Rice Flour
1 Tablespoon Self Raising Flour
1 Tablespoon Tomato Ketchup
1 Teaspoon Hot & Sweet Chili Sauce
Salt To Taste
A Pinch Orange Red Color
Oil as required for deep frying
A Sprig Curry leaves
2 Green Chillies for garnishing

Method

Wash and clean the prawns properly , then pat them dry.
Marinate the prawns with turmeric powder, chilly powder, vinegar and salt. Keep it refrigerated for 15 minutes.

In a bowl, mix together rice flour, self raising flour, besan, ginger garlic paste, hot & sweet chili sauce and tomato ketchup, color, mix well taste for salt ( add salt if required only). Make a very thick paste . Do not add more water and the consistency must be thicker ( when a finger dipped into the batter it should coat your finger).
Mix this thick batter with the marinated prawns very well.
For best results, the prawn must be fully covered with this thick flour batter.

Heat oil in a deep frying pan/kadai, when the oil is hot, add curry leaves, and drop the prawns one by one and deep fry for 3 minutes then turn the sides and fry for another 2 minutes.
Remove and drain them on a paper towel. Give a slight slit to the green chilles in the center and deep fry them for a minute. Remove this too on to the paper towel.

Now let's make our Salad
How to make the Couscous and Salad Dressing Check the recipe here 
For the Braised Veggies
Ingredients
5 - 6 Broccoli Florets - blanched
½ Cup Colored Bell Peppers (Red, Yellow, Green) - sliced
1 Small Onion - sliced
Salt & Black Pepper powder to taste
1 Tablespoon Olive Oil
Method

In a pan heat oil, add the onion and sauté till translucent, add all the veggies, sauté on medium high flame till they just start to change color, add salt and black pepper powder to taste. Switch off the flame
In a large bowl mix the couscous and salad dressing well, then add in the braised veggies and toss them well.

Top this with the Prawn 65, curry leaves and green chillies. Enjoy!! this as a complete meal.
Labels: Prawns, Shrimps, Deep Fried, Salads, Couscous, Main course, Single Serving ,Fish Friday, Appetizer

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas
Our event for May 2021 is Seafood in Salad. Our Host for the month is Sue of Palatable Pastime 

Avocado and Shrimp Chopped Salad From A Day in the Life on the Farm
Mediterranean Avocado Salmon Salad From Making Miracles
Prawn 65 With Couscous & Braised Veggies Salad From Sneha's Recipe
Salade Niçoise From Karen's Kitchen Stories
Shrimp Salad Toast Points From Sid's Sea Palm Cooking
Soft Shell Crab & Shrimp in Quinoa Salad From Of Goats and Greens
Spicy Shrimp and Citrus Salad From Food Lust People Love
The Polarizing Anchovy + Egg Salad Niçoise From Culinary Adventures with Camilla

Moroccan Chermoula Baked Fish Fillet For One#Fish Friday

This amazing baked  Chermoula fish is served with baked  potatoes and couscous a super filling, healthy and delicious meal.   There not much of cleaning and chopping just add all ingredients in a sheet pan and  place it in the oven and forget it for 30 minutes and your done. 

What is Chermoula?  Chermoula  is like a pesto. It’s made with coriander,  parsley leaves, garlic, olive oil, lemon juice, and mix of spices. Very flavorful and has a beautiful green color.  

Ingredients
½ Cup Coriander Leaves
½ Cup Parsley leaves
1 Big Clove Garlic
¼ Teaspoon Cumin powder
¼ Teaspoon Paprika powder
¼ Teaspoon Sea Salt
¼ Teaspoon Coriander powder
¼ Teaspoon Cayenne pepper
1 Tablespoon Lemon juice
¼ Cup Olive oil
1 Basa Fish fillet (200 Grams)
10 Red Skinned Baby Potatoes - scrubbed and diced
For the Couscous
1 Cup Couscous
2 Cups Hot Water
A Dash of Chilly Flakes
1 Small Chicken cube
1 Small  Onion - chopped
1  Small Tomato - chopped
For the Dressing  
1 Tablespoon Olive oil
1 Teaspoon White Vinegar
1 Big Clove Grated Garlic
A Pinch of Salt
¼ Teaspoon Black pepper
¼ Teaspoon Mustard paste
¼ Teaspoon Caster Sugar

Method 
For the Dressing  
 Pour all the ingredients in a bottle and shake it so well till it thickens. Keep aside 
For the Couscous  

In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve.

Mix in the chilly flakes, onion, tomato and the dressing. Mix well and keep aside.
For the Chermoula .
Place the coriander, parsley leaves, garlic, spices, lemon juice, salt and olive oil in a small blender and blend till it forms a smooth paste.

Place the fish fillet on a oiled baking sheet. 

Season the fish with a pinch of salt. Spoon the chermoula over the fish fillet on both sides well to get a nice this coating.

Spoon  in reaming chermoula over the potatoes and toss them well.

Place the fish in lined baking tray in the center. Scatter the diced red potatoes around the fish. 

Tent the pan with aluminium foil. Bake in a pre heat oven to 170°C, for 30 minutes, until cooked and done. 

When done, remove the tent and let is remain for five minutes in the oven if case there is any moisture in the pan it will get evaporated and potatoes will get a nice color.
Remove from the oven.  

To Assemble

Place the couscous in the center of a serving plate, keep the fish on top and scatter the potatoes around.

Enjoy this healthy and delicious meal.

Labels : Fish, Baked, Moroccan, Mediterranean, Fish Friday, Red Baby Potatoes, Couscous, Main course, Healthy

Fish Friday Foodies January 2020 our Host is Sue and our theme is Mediterranean Fish & Seafood:

Baccala Soup from Palatable Pastime
Seafood Paella from Making Miracles
Greek Seafood Rice from Karen's Kitchen Stories
Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
Zarzuela de Pescado from Culinary Adventures with Camilla
Linguine Pescatore from Food Lust People Love
Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
Coquilles St Jacques from Caroline's Cooking
Mediterranean Shrimp from A Day in the Life on the Farm