Merry Christmas with seafood

Found this picture again after 8 years. I decided to write up from memory how to cook both salad. Bought the cold prawns as they were on sale. This is my first time trying out the two different salad and making couscous. Glad to have pomegranate arils already been knocked out; though not cheap but I am willing to try out by adding into couscous which is my first time cooking it too.

Pomegranate arils are tangy, sweet, and sour red seeds that can be eaten alone or added to juice. They are high in fiber, vitamins, and minerals, and are rich in antioxidants, which protect cells from free radical damage.

Couscous, made from semolina flour, is a grain that requires no cooking; simply add to boiling water for 10 minutes. Flavour can be enhanced with stock, lemon juice, or saffron.

Thank you, God, for your help to get this picture again. Now I am able to write up and post it. My meal is colourful, healthy and delicious. Let’s cook!!!

Ingredients

3 kg cold cooked prawns, bought

Potato & egg salad

6 large eggs
5 medium potatoes, peeled
1/3 c mayonnaise
1/3 c sour cream
2-4 Tsp white wine vinegar
salt
pepper

Pomegranate couscous salad

250 g couscous
1 1/2 c vegetable stock
1 c water
1 tub pomegranate arils, bought
1 beetroot, roughly cut
1 cucumber, roughly cut
1/2 onion, finely chopped
300 g canned cannellini beans, drained and rinsed
125 g cherry tomatoes, roughly chopped
1 bunch of fresh herbs, such as flat-leaf parsley, mint, and basil
2 sprigs of oregano
1 Tbs minced garlic
30 g fresh mint, garnish
lemon juice
red wine vinegar
oil
salt
black pepper

Method

Potato & egg salad

Peel and chopped into 1 ½ inch sized pieces. Place them into a large pot and cover with water about 2 inches above the potatoes and add some salt. Bring to the boil over high heat, then boil for around 13-15 minutes or until fork tender. Drain the potatoes and rinse with cold water to stop the cooking. Transfer to basket, and cover with tea towel and allow to stand 10 minutes to cool a bit. Drizzle the warm potatoes with 2 Tsp vinegar.

Using the same pot, add 1 inch of water to the bottom. Add the eggs, then cover and cook for 8 minutes. Set aside until cool enough to handle, then peel and roughly chopped. Once cool, season with salt and pepper. Now mix mayonnaise, sour cream, and 2 Tsp vinegar in a bowl. Add it to the potatoes and egg. Gently mix to combine everything. Season generously with salt and pepper, then cover and refrigerate at least 2 hours or until needed.

Note: This potato and egg salad will keep well in the fridge for 3-4 days.

Pomegranate couscous salad

Heat 2 Tbs oil in a saucepan over medium high heat. Add garlic and onion, cook until the onion is translucent and starting to brown. Add couscous and stir, cooking for 1 minute. Add vegetable stock and water, bring to a simmer.

Then place the lid on and turn the heat down to medium low so it is simmering gently for 10 minutes until water and vegetable stock have absorbed and couscous is cooked through and still firm. Use a fork to separate the couscous, then transfer into a salad bowl to cool.

Pick and finely chop the soft herbs, and oregano reserving 30 g mints for garnish. Add pomegranate arils, beetroot, cucumber, cannellini, cherry tomatoes over and toss through the couscous with 2 Tbs of red wine vinegar,1 Tbs lemon juice, minced garlic, salt and pepper. Check seasoning. If needed add some more vinegar, lemon juice, salt, black pepper. Drizzle with some oil. Serve at room temperature or cover the bowl with cling film (plastic wrap) and store it in the fridge to serve it the next day.

Assemble the plate

Place 5 cool cooked prawns on the right side of plate. Then on top left of plate place potato and egg salad. Followed by pomegranate couscous salad. Serve with Champagne, or white sweet wine: Moscato or Pinot Griggs. Enjoy!!!

https://helenscchin.com/2017/12/22/cold-prawns-potato-and-egg-salad-with-pomegranate-couscous-salad/

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