Quinoa couscous

Couscous is a dish from Northern Africa, traditionally made from wheat grains and spicy vegetables, served with meat. This is a lighter, summery version that is very refreshing and juicy.

Prep time 20 min + resting time 6-8h

You will need, for 2 people:

- 1 cup dry quinoa

- 200g. monkfish

- 3 oranges

- 1 handful of raisins / sultanas

- 1 handful of walnuts

- 1/2 bouquet mint

- 1/2 bouquet coriander

- 2 tbsp. extra virgin olive oil

- 1 lemon juice

- 1 tsp. sweet paprika

- 1 tsp. cinnamon

- pinch of sea salt

Place the quinoa in a pot with 2 cups of water. Bring to boil, reduce to simmer and cover. Set a timer for 5 min.

Place the monkfish to steam in a sieve above the quinoa and cook for another 5 min.

Drain and reserve.

Filet the oranges. In order to do that, cut out the top and bottom, then peel with a knife. Then cut out the filets by slicing the knife along the skin edges.

Toss the filets into the salad. Add quinoa and fish.

Chop grossly the raisins, walnuts, herbs and add to the salad.

Add lemon juice and olive oil, sweet paprika, cinnamon and sea salt.