When you’ve had one of those manic days but want a hot, comforting meal for dinner, this is a hearty, healthy winner that takes less than 15 minutes. In fact. We’re having it for dinner right now!
Portions: 2 large main portions or 4 small ones
For the Cous Cous:
1 cup cous cous
1 1/4 cup hot water
1 teaspoon fish curry powder (if you don’t have fish specifically then just curry powder will do)
1 tsp salt
1 tsps lemon thyme or regular thyme -optional
For the curry:
Some olive oil for frying the onions, garlic and spices
1 onion, sliced
2 cloves garlic
1 tsp sea salt (or to taste)
1 tsp cumin seeds
2 tbsps chopped tinned tomatoes
2 tins of tuna (220g drained)
6-7 leaves of Cavalo Nero, chopped up (you can use kale or spring greens if you can’t find Cavalo Nero)
1 cup of frozen peas, blanched quickly in hot water and removed
1 1/2 tsp curry paste or 2 tsp curry powder
1 tbsp preserved lemon (or rind of 1 lemon + juice of 1/2 lemon+ 1/2 tsp sugar) – optional
Place the cous cous in a bowl and add the salt, curry powder and thyme. Pour in the hot water and cover. Leave aside.
Pour the olive oil in a pan and add the onions. Fry till soft and translucent and then add the garlic and cumin seeds. Fry for a minute till the cumin releases its gorgeous smell. Add the curry paste/powder and fry for another half a minute. Add the tinned tomato and the preserved lemon and mix it in with everything in the pan. Now add the Cavalo Nero and tuna and cook until the Cavalo Nero begins to soften. Add the salt and stir in. Take it off the heat and mix in the peas (which give the dish a little sweetness to balances out the spice). Now, add the cous cous to this pan and mix it all in well. Done!
X Anu & Suba
PS: If you don’t have preserved lemon, no problem! This is a quick replacement (not as good to be honest, but gives it a similar kick) Add the rind of 1 lemon to the juice of half a lemon and 1/2 tsp of sugar. Stir it and let it sit while you prepare everything else.