Runner up recipe by Prathy Raj
GRILLED FISH AND COUS COUS SALAD - Serves 3-4
A hint of ginger, a touch of lime. super salad time!
Ingredients
- 1 x 125g sachet Ainsley Harriott Premium Cous Cous
- 30ml (2 tbsp) lime juice
- 10ml (2 tsp) olive oil
- 200ml cold water
- ¼ cucumber (diced)
- 1 red or green pepper (diced)
- 1 can sweetcorn
- 10ml (2 tsp) grated ginger
- 30ml (2 tbsp) finely chopped coriander
- Salt and freshly ground black pepper
Method
Place the Ainsley Harriott Premium Cous Cous, lime juice and olive oil into a medium sized container. Pour over the cold water and mix well. Leave to stand for 10 minutes.
Meanwhile, prepare the cucumber, pepper, sweetcorn and ginger. Add these and the coriander to the Cous Cous mixture. Cover and refrigerate for at least 1 hour before serving.
TO SERVE: Season to taste
SERVING SUGGESTION: Serve the Cous Cous salad with some grilled fish of your choice.
