I have been so irritable lately that my husband all but shouted ‘what’s your damage Heather?’ at me yesterday. I blame the dieting. And January. Even though it is getting darker slightly later these days it is still predominantly depressingly dismal outside (and many other words starting with ‘d’). The few hours when there’s some natural light (the holy grail of food photography) it is quite weak, struggling to break through the perpetual grey canopy of clouds. This is not just affecting my mood and increasing the struggle to get out of bed in the mornings (that, I am afraid, is year-round struggle with me), it has seeped into my photography. Without even realising it, all my recent shots have been moody and dark, or steely grey.
A note: have been experimenting with formatting the recipe so that you can easily print it out with the help of Kevin from The Crafty Larder (no way could I do this on my own, let’s be clear about that). This feature is not readily available on Blogger and it definitely needs a bit of tweaking and tidying up. If you get a chance to use the printing feature do let me know. Do you prefer it this way?
This healthy and colourful couscous salad is like sunshine on a plate. Serve with simply marinated grilled chicken skewers for an easy and low carb meal.
200g | 7oz cherry tomatoes, quartered
2. Boil the couscous for 8-10 minutes until al dente (or follow packet instructions). Rinse, drain and set aside to cool.
3. Put the tomatoes, onion, pepper, pomegranate seeds, spinach and basil leaves in a large bowl. Mix the olive oil, vinegar, garlic clove together, add to the bowl and toss everything together. Stir in the couscous, sprinkle with the ground allspice, season well with salt and pepper and set aside – the salad can be made an hour or two in advance and kept in the fridge.
4. Preheat the grill to medium-high. Thread the chicken on the skewers. Wipe a little oil over the grill rack and then cook the skewers for about 5 minutes per side, or until the chicken is fully cooked.
5. For added gloss, drain any marinade juices into a small saucepan and simmer over medium heat for a few minutes until you have a sticky glaze. Brush over the skewers before serving.