fish tacos + cous cous salad

fish tacos + cous cous salad

Guess what, you should know we're just like you. We don't like to eat out that often, and at the same time we don't always have meal ideas at the tips of our tongues. What we do know, is that the more we cook, the easier it gets to be inspired. Here is a simple and healthy meal that requires very little cooking and i'm sure everyone will love. You can bring it for lunch at work, and its hearty enough for dinner. Good for roughly 5-6 servings.




We bought 2 fillets of cod (about $10) and did a light pan fry with a little butter and black pepper. The fish taco wraps consisted of chopped avocado, red peppers, arugula salad greens and topped with President's Choice salsa Verde. The red peppers and salsa verde are both regular suspects in our fridge. You could alternatively substitute ingredients like pineapple, spinach greens and red onion; or even rice paper wraps instead of tortilla. As a litle crunch treat, i asked the deli to slice a few slices of panchetta which i pan fried for a crispy topping (only about a dollar's worth)

The Cous Cous salad has a base of 1 cup israel cous cous, 1 cup of barley, 1 cup of frozen peas, 1 cob of corn, all boiled to a tender state and cooled. We chopped some red onion, peppers, and through in some leftover roasted sweet potato. The key again is the flexibility of ingredients. You could have also added/substituted with quinoa, chopped apples, carrots, fennel and it would still be tasty. Usually a good rule of thumb is to use a variety of colourful ingredients and you can't go wrong. And finally, just season with a little bit of olive oil, lemon juice, salt, pepper and you're good to go!

And that's it! a simple, flexible meal, that is for the most part healthy, easy to serve since it can be eaten cold, affordable, quick to make and hopefully tasty! Don't get too hung up with specific ingredients or quantities, just taste test, be brave and have fun =]