Everybody I know who has ever tried dieting, has failed. Actually, that’s not strictly true; in general they have lost some weight, but then gone back to eating how they used to eat and put the weight back on again. The key to losing weight and keeping it off is, of course, to permanently change the way you eat.
The trouble is, it’s all a bit of a trial isn’t it? All that denial, no treats, and the food is so unappealing…
It doesn’t have to be that way. I’m probably preaching to the converted, but if you can cook, then rustling up delicious healthy meals is very easy. With a little practice and a stock of good recipes you can make food that you would be happy to pay for in a restaurant. This is one of those meals: it’s quick and easy, packed full of interesting and delicious flavours, it’s attractive and it is, of course, extremely healthy.
RECIPE serves 4
310ml light vegetable stock
2 pinches of saffron
25g unsalted butter
8 apricots, halved and stoned (fresh or dried)
1 tbsp caster sugar
1/4 tsp ground cumin
4 spring onions, finely sliced
3 tbsp pistachios, roughly chopped (or flaked almonds)
4 250g salmon fillets, skin on
coriander leaves, roughly chopped, to garnish
lemon or lime wedges, to garnish
If you are using dried apricots, soak them overnight to rehydrate them, and keep the liquid that is left.
Dry the salmon fillets thoroughly on kitchen paper, set aside.
Put the couscous into a large bowl. If you have the soaking liquid from rehydrating dried apricots, add the stock to it to make it up to 310ml. add the saffron and a pinch of salt and, in a pan, bring it to the boil and turn the heat off. Add the butter, stir until it is melted, then pour the stock over the couscous, stir well, cover and set aside for ten minutes.
Place the apricots, cut-side up, on a grill tray and sprinkle with the sugar, cumin, salt and pepper. Grill under a high heat until they are bubbling and golden. Chop into smaller pieces, then fluff up the couscous with a fork. Stir the apricots and spring onions through the couscous, check the seasoning and scatter the pistachios over the top.
Season the salmon on both sides with a little salt, then fry in a little oil over a medium high heat for 3 minutes, skin-side down. Flip over and cook for a further minute, the flesh should still be bright pink and just cooked.
Serve alongside the couscous and lemon or lime wedges, garnished with coriander leaves. Apple and celery salad is a fantastic accompaniment to this dish, adding more flavour and texture.