This recipe is perfect for a working woman.
I’m the kind of woman who LOVES hot food. But working on surgery as a doctor means it isn’t always possible to get to a microwave, eat, and get back to work quickly enough as I often find myself having to take a rushed 10 minute working lunch in between jobs.
I love this recipe as I can eat it hot or cold and it still tastes great. Not to mention is freezable!
As always, it’s super easy.
You will need:
- Cous Cous
- Fish stock cube
- Fresh kale (washed, stalks removed)
- Chick Peas
- Sliced lemons
You’ll notice I haven’t written amounts – you can pretty much eyeball the quantities of each depending on your preference! Need to up the fibre? Add more kale. Got a little sweet tooth? Throw in an extra handful of raisins. Life is pretty chill, I believe cooking can be too 🙂
Basically, I’m Nigerian and we simply add quantities of spice until we hear the intuition of our ancestors tell us to stop.. anyhoooo
WHAT TO DO
- Place salmon on some foil and add a few spritz of 1cal spray (or a table spoon of olive oil if you prefer). Add a few peices of lemon and season with some salt and black pepper. Wrap in foil and place it in a pre-heated 190 C oven for 15 -30 minutes depending on the thickness of the salmon.
- Rinse the kale and remove the hard stalks (they taste bad #leaveit)
- Drain the chickpeas and add to the kale
- Add a stock cube to some boiling water & dissolve (1-1/2 cups of water per 1 cup of couscous)
- Add the couscous to the stock water, cover and let sit for 5 minutes
- Add the kale, chickpeas and raisins to the couscous, stir gently then let sit for a further 5 minutes
- Serve with Salmon & Enjoy!
This meal can be frozen once cooled, and either eaten cold after defrosting in the fridge or re-heated and eaten hot! (Always be sure to check the freezing guidelines of the specific brand of foods you use!)
Let me know if you make it! It’s a personal fav of mine.
If you’d like to see how it’s made in full HD, watch my video Recipe here!: https://youtu.be/yrNHeqV3GJw