Today officially inaugurate the season of cold dishes, fresh salads, the dishes that can be prepared in advance and enjoy the beach after a swim. I do not know if you've never confessed to being a Sicilian bad, not at all fond of high temperatures, unless I may not be immersed in water fresh and clear. The first recipe for this summer 2018 is a wonderful couscous salad with mackerel, Grilled Eggplant, confit tomatoes and avocado: It is very good, He knows sea, of good things and beautiful things, which never hurts. You can prepare everything the day before, with the exception of cous cous, which, however, it is done in 10 minutes flat: This salad is a unique dish light but full, complete with blue fish, vegetables, herbs and carbohydrates. A perfect dish for an evening with friends when approached some summer appetizer, light and elegant as the raw ham with melon and figs. If there were to enjoy the fish, you can try as an alternative to the’couscous salad with chicken breast, baked eggplant and almonds, or perhaps both prepare, so it pays to the tastes of all your guests. At this point you just have to have a look at all my OF SALAD RECIPES, fresh, read and original and my RECIPES WITH BLUE FISH and have a good day!
FRESH TUNA SALAD AND COUSCOUS, WITH EGGPLANT AND TOMATOESPrint This
- 280 grams of cous cous
- 600 grams of mackerel
- Organic lemon juice, to taste
- 400 grams tomato confit (here found the recipe)
- salt and pepper, to taste
- vegetable broth, to taste
- 1 eggplant elongated
- parsley, marjoram and fresh basil, to taste
- a chili pepper (Optional)
- 1 avocado at the right point of maturity
- extra virgin olive oil, to taste
Boil for 10 minutes in lightly salted water mackerel (personally I always add water to boil the mackerel also a piece of lemon peel and a bay leaf). Remove the mackerel from the water and allow to cool, Then diliscarli and spinarli, trying to leave the fillets intact. Season the mackerel fillets with olive oil, lemon juice and finely chopped herbs.
Put the couscous in a large baking dish, add a tablespoon of olive oil per person and sgranarlo with a fork. Boil the vegetable stock (I use the dose is 80 milliliters of broth every 70 grams of cous cous, therefore in this case of broth 320 milliliters per 280 grams of cous cous), salt lightly and pour the boiling broth over the couscous. Cover with plastic wrap or aluminum foil and let stand for 5 minutes. After five minutes, discover and shelling the couscous with a fork. Must remain al dente.
Wash the eggplant and eliminate the ends, then cut into thick slices 3-5 mm. Grease each slice with a little’ extra virgin and grill them over medium heat olive oil, turning them from time to time, until they are cooked. Put the grilled eggplant on a plate and season with salt, papá, chopped herbs, red pepper slices and extra virgin olive oil.
Clean the avocado removing the peel and the core, cut into pieces and season with a few drops of lemon juice (so that it does not oxidize changing color).
salad Composition: flavor the couscous with a bit’ small pieces of cut mackerel, the avocado, half of tomato confit and grilled eggplant, finely chopped herbs and extra virgin olive oil. Place the couscous on individual plates and garnish each plate with whole fillets of mackerel, some tomato confit, some grilled eggplant. I have also added some micro plant (dill, mustard and basil lemon). Bon appétit!
You can prepare in advance both the confit tomatoes, both grilled eggplant. You can also boil the mackerel on the previous day. Everything should be stored in refrigerator covered by cling film in contact and left at room temperature for at least one hour before proceeding to prepare the salad.