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Monday, May 21, 2012

Panko Crusted Albacore with Curried Israeli Couscous

Our second meal in the new house, albacore tuna and curried couscous. I had never cooked with albacore before, a type of larger tuna. I read it's usually used in tuna salads, instead of steaks, but I wanted to try it anyhow. The Tuna steaks turned out alright, a bit tough and lacking a significant flavor. The Israeli couscous on the other hand was delicious, so I'll provide that recipe for you below. I incorporated sauteed apples and honey for sweetness, curry powder for heat and smokiness, sliced almonds for texture and apple cider vinegar for tang. 

Curried Sweet and Sour Israeli Couscous
1 box Israeli couscous 
1 large onion, diced 
1 large apple, diced 
3/4 cups toasted slivered almonds
1 tbsp curry or shwarma spice 
1 tbsp honey 
Apple cider vinegar 
Olive oil

Cook couscous to box instructions. In a separate skillet, sauté apples in olive oil and onion until lightly browned. Add almonds, and apple/onion mixture to couscous, adding 1 tbsp curry powder or shwarma spice and mix well. Add a splash of apple cider vinegar, honey and olive oil. Taste couscous as you go, adding more vinegar, oil or honey as needed. Pair couscous with fish, meat or alone for a healthy and delicious side.   

1 comment:

  1. Wow that looks so tasty, thanks for sharing this recipe.