Some content
1/3 cup Moro White Wine Vinegar,1 Small red onion, cut into slivers,2 tablespoons Currants,¼ Red cabbage, shredded,1 Bulb fennel, finely sliced,1 Large red apple, cut into matchsticks,½ cup Coriander or parsley leaves,¼ cup Toasted slivered almonds or pine nuts,2/3 cup Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste
Combine Moro White Wine Vinegar, onion and currants and stand for at least 10 minutes. Just before serving toss together cabbage, fennel, apple, coriander, almonds, Moro Primero Extra Virgin Olive Oil and onion mixture in a large bowl and season to taste
Moro Primero Extra Virgin Olive Oil,1 Onion, finely diced,2 Cloves garlic, crushed,250g Pearl or gourmet couscous,2cups Hot chicken or vegetable stock,6 Chicken breast fillets, skin on,Smoked paprika, for sprinkling,Sea salt and freshly ground black pepper, to taste,Juice of 1 lemon,2 Cloves garlic, crushed,2 Zucchini, cut into ribbons with a vegetable peeler,200g Snow peas, blanched,1 Punnet cherry tomatoes,1/2cup Coriander leaves
Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in a large pot and sauté onion and garlic until softened. Add pearl couscous and sauté until lightly toasted. Add hot stock and simmer covered for 10 minutes, stirring occasionally, until couscous is plump and has absorbed most of the liquid. Meanwhile, sprinkle chicken fillets with smoked paprika, salt and pepper. Heat ¼ cup olive oil in a fry pan and brown chicken for 5 minutes on both sides.
Add lemon juice, cover and simmer for 10 minutes until cooked through. In a separate pan, heat ¼ cup olive oil and sauté garlic, zucchini, snow peas and cherry tomatoes until zucchini softens. Season to taste and stir in half the coriander. Serve chicken on a bed of couscous sprinkled with remaining coriander and serve sautéed vegetables on the side.
