Serves 4

Mallard marinade

2 breasts of mallard, cut into cubes
2 tablespoons of date syrup
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon lemon grass, chopped fine
1 orange peel, grated
1 lemon peel, grated
½ teaspoon salt
1 tablespoon ground black pepper

Couscous

120g (½ cup) Couscous Maison quick-preparation whole wheat couscous
2 cups warm water
40g (1.4oz) roasted almond slivers
40g (1.4oz) crushed roasted pecans
½ cup raisins
1 tablespoon brown sugar
½ teaspoon of cinnamon
A pinch of cloves
Salt and pepper to taste
30g (1oz) margarine, melted

Whole Wheat Couscous Salad with cherries, mint leaves, and organic feta cheese

How to prepare

  1. Skewer the cubes of mallard. Mix together all marinade ingredients and let skewers soak in the mixture for an hour or two.
  2. Place couscous in a bowl and add the water. Let stand for 10 minutes and strain to remove any remaining water.
  3. Place couscous in a bowl and add almonds, pecans, raisins, brown sugar, cinnamon, cloves, salt and pepper, and melted margarine. Mix well and then place mixture in a baking pan, cover and bake for 30 minutes at 200°C (390°F).
  4. Place couscous in a bowl and add almonds, pecans, raisins, brown sugar, cinnamon, cloves, salt and pepper, and melted margarine. Mix well and then place mixture in a baking pan, cover and bake for 30 minutes at 200°C (390°F).

Hearty appetite!

Recipe courtesy of Amir Calfon, Head Chef, Carmel Forest Health Center and Spa

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