Lovers of seafood will appreciate this salad. The two kinds of couscous create a wonderful texture and it’s easy to prepare ahead of time. A great alternative to pasta marinara on a hot day.
In a medium to large saucepan boil water with a drizzle of oil and some salt and add a 250g (8¾ oz) packet of pearl couscous. Cook until al dente (according to the packet instructions) then drain and cool. In a smaller saucepan heat 1 cup of couscous with a little olive oil and salt, stirring until the couscous is coated with oil. Add 2 cups of boiling water and continue to simmer for 2 minutes then turn off the heat and set aside to cool. You will need 1 kg (2 lbs) of seafood marinara mix. If you can’t buy this ready made you can create it with a mix of red and white fish fillets, green shelled prawns, mussels and calamari rings. Heat some olive oil in a large fry-pan and add 3-4 cloves of minced garlic. Immediately add the seafood, season to taste with salt and pepper and cook until the prawns and fish are just opaque. Remove from the heat and allow to cool. While all the components are cooling juice 2 lemons and roughly chop half a bunch of parsley. Combine everything in a large bowl. Add more olive oil, season to taste and toss to combine.
michelle picker cooks 