Serves 2 | Prep Time 10 min | Total Time 25 min
I'm always on the look out for new recipes. I originally found this one on Good Housekeeping and thought I'd give it a go. I couldn't find any giant cous cous unfortunately, so opted for bulgur wheat instead, but I think it would work great with any grain.
Ingredients
0.5 chicken stock cube
60g bulgur wheat
Zest and juice of half a lemon
0.5 tsp ground cumin
100g tenderstem broccoli
handful (~60g) dried apricots
handful of coriander and flat leaf parsley, finely chopped
2 tins of mackerel in olive oil
2 handfuls of rocket (optional)
Recipe
Add the bulgur wheat and stock cube to a sauce pan and cover with enough cold water that it sits 2-3 cm above the grains. Cover with a lid, and bring to the boil, then simmer for 8-10 minutes. Remove from the heat when the water has been absorbed and the grains are cooked.
While the grains are cooking, zest and juice half a lemon, and combine with the cumin in a large bowl.
Finely chop the coriander, parsley and dried apricots and add to the bowl.
Throw in the cooked bulgur wheat and gently mix together with a spatula.
Chop the broccoli in half or thirds, and steam for three minutes. Drain and combine with the other ingredients.
If serving at this point, open and flake the mackerel fillets, and mix both mackerel and oil in the salad. If saving for lunches the following two days, transfer the salad to two containers. The mackerel can either be added at this point, or saved and added at the time of eating - just keep in the tins for easy transfer to work.
If using, mix in the handful of rocket, season with salt and pepper and serve.
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