Lime and coriander coleslaw

For our recent Mexican lunch, we served mango margaritas and pulled pork that had cooked in the slow cooker for over 8 hours. These were dished up with a variety of sides – corn tortillas, guacamole, chorizo rice, grated cheese, tomatoes, sour cream and, for a little crunch, coleslaw.

But not just any coleslaw, a lime and coriander coleslaw. Where there was no cheap mayonnaise in sight – rather the salad was packed with fresh coriander and dressed with a combination of lime juice, olive oil, garlic and honey.  Resulting a coleslaw that was much lighter than its mayonnaise-laden counterpart, and with lovely fresh flavours that worked beautifully with the spicy pulled pork tortillas.

Definitely a ‘make again’ dish for our next Mexican feast!

Print Recipe
 Lime and Coriander Coleslaw
Course Salad, Side dish
Cuisine Salad
Servings
people as a side dish
Ingredients
Course Salad, Side dish
Cuisine Salad
Servings
people as a side dish
Ingredients
Instructions
  1. Place all the salad ingredients in a bowl, and toss to combine.
  2. Meanwhile, whisk together the olive oil, lime zest and juice, honey and garlic. Season.
  3. Pour over the salad and toss until well combined.
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Roasted chorizo and vegetables with couscous

If I had to name my top 3 grains, couscous would definitely be right up there. For not only does it taste good, it is really quick and easy to prepare (aka. the two winning factors in my dinner-making book).

I generally reach for the couscous when I have something spicy or herb-filled on the menu. For it seems to lend itself to Mediterranean-style meals, adding some ‘filler’ without adding too much flavour to what is already a bold-flavoured meal.

So when I had a big batch of vegetables and spicy chorizo roasting in the oven a  while ago, it was little surprise that I made a bowl of couscous to serve alongside. Flavoured simply with a squeeze of lemon juice and some fresh herbs.

A dinner bowl packed with flavour – with the couscous being the star accompaniment for sure!

Print Recipe
 Roasted chorizo and vegetables with couscous
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Preheat oven to 200C. Line a roasting dish with baking paper, and spread over the chopped onion, capsicum, pumpkin and chorizo.
  2. Combine the oil, honey, harissa and cumin, and pour over the vegetables and chorizo. Bake for 30 minutes.
  3. Add the chickpeas and zucchini to the baking tray, and continue to roast for a further 20 minutes.
  4. Meanwhile, place couscous in a bowl with 1.5 cups of boiling water. Cover and allow to stand for 5 minutes, or until cooked. Fluff the grains with a fork, and then stir through the lemon juice and herbs.
  5. Serve the couscous with the roasted chorizo and vegetables, along with some mixed lettuce leaves.
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