Sunday, December 9, 2012

Couscous Salad


I think this is my favourite salad ever.
So quick.
So easy.
So YUM!!



Serves 2 - 4

Get This -
  • 1 cup couscous
  • 1 1/4 cups chicken stock
  • 2 tablespoons olive oil
  • 1/2 Lebanese cucumber, seeds removed, diced
  • 1/4 red onion, finely sliced
  • 2 tablespoons semi sun dried tomatoes
  • 2 tablespoons sliced black olives
  • 1 tablespoon capers
  • 4 anchovies chopped finely
  • 2 tbs lemon juice
  • fresh parsley
Do This -
  1. Place the couscous in a large bowl. Place the stock in a saucepan, bring to just boiling point, then pour over the couscous. Cover and set aside for 10 minutes.
  2. Fluff couscous with a fork and season with salt and pepper. When couscous is cold, stir in the cucumber, onion, tomatoes, olives, capers and anchovies.
  3. In a separate small bowl, combine the olive oil and lemon juice, add to the couscous and stir until well combined. Top with chopped parsley.

Wednesday, December 5, 2012

White Chocolate and Macadamia Rocky Road

Perfect for Christmas gifts or to take to Christmas parties.
It tastes divine!


makes 24
Get This - 
250g packet marshmallows, halved100g packet dried cranberries110g packet macadamia nuts, roughly chopped60g pistachios (optional)1/3 cup (35g) desiccated coconut2 x 180g blocks good-quality white chocolate, chopped

Do This - 
  • Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  • Combine marshmallows, cranberries, nuts and coconut in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
  • Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve.




I used less craisins (which I hope are the same as dried cranberries because that's all I could find) and added some chopped lolly snakes for extra chew and colour.


From Taste.com.au and tweaked to my own liking



Linking this post to -