I love the flavours of Spanish Romesco Sauce but when energy is lacking this dish satisfies without too much effort. It includes all the components but has the added advantage of the texture of whole almonds and hazelnuts, roasted tomatoes and capsicum and a garlicky sherry vinegar dressing. I added flame grilled chopped chicken thighs, salty feta and peppery rocket - it was voted unanimously as a rip-roaring success!
INGREDIENTS FOR FOUR
1 x medium red capsicum
extra virgin olive oil
300gm cherry tomatoes
1 cup/200gm pearl couscous
salt and pepper
80gm hazelnuts, roasted
100gm flaked almonds, roasted
500gm boneless skinless chicken thighs
1½tsp smoked paprika
180gm feta
60gm rocket
2Tbsp chopped flat leaf parsley or dill
DRESSING
3tsp sherry vinegar
1 small clove crushed garlic
1tsp Dijon mustard
2Tbsp olive oil
good pinch salt
COOKS NOTES
- Replace pearl couscous with Israeli Toasted Couscous, or the small couscous that simply needs soaking for 10 minutes. Otherwise try freekeh, lentils or a small pasta shape (use 200gm pasta).
- Buy pre-prepared capsicum instead of roasting yourself if lacking in time. Although this is quick enough to make from scratch with minimal preparation!
- Roast whole hazelnuts for about 12 minutes. Rub nuts in clean tea towel to easily remove the majority of skins and roughly chop. Flaked almonds only need about 5 minutes to turn golden. Roast nuts at 180C.
- When making dressing remember it will need to be punchy so it can be tasted once mixed with salad.
- Replace rocket with baby spinach leaves.
- Omit chicken and serve with lamb chops or steak.
METHOD
- Pre-heat oven to 180C.
- Rub whole capsicum in a little olive oil and place on small baking tray. Roast for 25 minutes, until skin is blistered. Cover and leave to cool.
- Cut cherry tomatoes in half and toss with a little olive oil, salt and pepper. Lay on a tray, cut side up and roast for 25 minutes, until shrunken and dried out a little.
- Meanwhile, cook pearl couscous in plenty of boiling salted water for about 20 minutes, until tender. Test for doneness by tasting before draining. rinse under cold water to halt cooking if preparing in advance.
- Pre-heat BBQ to 200C.
- Rub whole thighs with a little olive oil and season with salt then paprika. BBQ for about 4 minutes each side, until just cooked through. Rest on covered warm plate.
- Make dressing by placing all items in a screw top jar, securing and giving a good shape to combine. Taste and adjust salt and vinegar to balance sharp flavour.
- Rinse couscous in colander, under cold water to loosen if it's stuck together. Place in large bowl with tomatoes, strips of skinned capsicum, nuts, chopped chicken (and juices), crumbled feta, chopped herb and rocket. Dress and toss gently with clean hands.
- Pile onto serving platter and serve whilst chicken is warm for best flavour.