Boneless and skinless sardines with couscous, chickpeas and aubergine
BRIOSA • Skinless sardines
4 cans boneless and skinless sardines
4 cups couscous, pre-cooked
2 teaspoons saffron
2 tablespoons fresh parsley leaves, chopped
2 tablespoons fresh basil leaves, chopped
4 tablespoons olive oil
lime or lemon
fleur de sel
Cut the aubergines into slices 1 cm thick, season with olive oil and sea salt, grill and then cut into cubes or strips.
Stir the couscous, aubergines, herbs and spices together well and season with olive oil and a little lime or lemon
Ingredients for chickpeas and their seasoning
4 cups chickpeas, cooked or canned
4 tablespoons of extra virgin olive oil
4 dessert spoons white wine vinegar
4 tablespoons of lemon juice
fleur de sel
8 tablespoons of Greek or plain yoghurt
4 tablespoons tahini* (bought or made)
2 cloves garlic and 2 coffee spoons garlic paste
In a bowl, mix the yoghurt with tahini, vinegar, lemon juice and garlic. Season with salt and add the warm chickpeas, stirring well.
Ingredients for tahini
1 cup sesame seeds
2 soup spoons sesame seed oil or olive oil
Spread the sesame seeds on baking paper in a tray and place in the oven at 170°C for 10 to 15 minutes or until browned, stirring frequently so as not to burn.
After cooling, place seeds in the processor with half the oil. Grind for two or three minutes at full speed, open the processor and stir the seeds. Grind again for the same length of time. Repeat process, adding the remaining oil until achieving a uniform paste. This can take up to 10 to 15 minutes in total.
When the mixture is homogeneous, pour the tahini into a lidded container.
It’s ready to use.
1 radish thinly sliced crosswise
1 coffee spoon poppy seeds
1 coffee spoon toasted sesame seeds
1 dozen sprouts of coriander
Place into deep plates in the following order:
First a cup of couscous with the vegetables, herbs and spices, all well mixed and seasoned with olive oil and a bit of lime or lemon.
Then a cup of chickpeas, seasoned with yoghurt sauce.
Next place three sardine fillets, making a cross-shaped display.
Finally add the poppy seeds, sesame, cross-radish slices and, on top, the sprouts of coriander.
This dish should be served lukewarm.
*Taíne, tahini, tahin or tahini is made from sesame seed paste and commonly used in Middle Eastern cuisine.