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2 tablespoons Moro Tradicional Olive Oil,250g pearl couscous*,2 cups boiling water,1 teaspoon salt,80g baby spinach leaves,1 roasted capsicum, chopped,1 cup Chermoula or pesto,6 salmon, blue eye or snapper fish fillets, skinned
Heat Moro Tradicional Olive Oil in a heavy based saucepan and sauté couscous for 2 minutes, until lightly toasted. Add boiling water and salt, cover and simmer 10-12 minutes until water is mostly absorbed and couscous is tender. Stir in spinach and capsicum and stand covered for 5 minutes, until spinach has wilted. Allow to cool.
Cut 6 pieces of baking paper into 30cm squares. To make each parcel, line a shallow bowl with a square of baking paper and fill with 1/6 of the couscous mixture. Top with a fish fillet and 2 tablespoons chermoula. Bring corners of paper together and twist tightly to enclose the fish.
Remove the parcel from the bowl and place in a baking dish.
Repeat to make 6 parcels. Bake at 200°C for 15 minutes and serve each parcel on individual plates.
1 small eggplant (250g),1 zucchini,1 small red capsicum,Moro Pure Extra Virgin Olive Oil Spray, as needed,1 cup fresh basil leaves,½ cup Moro Primero Extra Virgin Olive Oil,1 teaspoon salt,4 x 20cm pre-cooked pizza bases,1 cup Italian-style tomato cooking sauce,250g grated mozzarella cheese,100g feta cheese, crumbled
Cut eggplant and zucchini lengthwise into thin slices. Cut off sides of capsicum, discarding seeds and core. Spray vegetables lightly on all sides with Moro Extra Virgin Olive Oil Spray. Oil a chargrill pan with spray and cook vegetables over high heat for 2-3 minutes on each side until charred. Cut diagonally into strips. Blend basil, Moro Primero Extra Virgin Olive Oil and salt in a blender until basil is finely chopped. Spread pizza bases with tomato sauce, top with cheese, chargrilled vegetables and feta. Bake at 230°C for 10-15 minutes until golden and crisp. Drizzle with Basil Oil just prior to serving.
Chargrilled vegetables and Basil Oil can be made up to 2 days in advance.
½ cup Moro Primero Extra Virgin Olive Oil,juice of 2 lemons,2 teaspoons smoked paprika,1 teaspoon salt,2 teaspoons honey,2 large carrots, peeled and finely sliced,400g can cannellini beans, rinsed and drained,2 spring onions, finely chopped,1 large orange, peeled and cut into segments,½ cup continental parsley leaves
Shake Moro Primero Extra Virgin Olive Oil, lemon juice, paprika, salt and honey together in a screwtop jar to make a dressing.
Combine remaining ingredients and dressing together, tossing gently.
Serve with BBQ meats, chicken or seafood.
1 large red capsicum,Moro Frutal Extra Virgin Olive Oil, for dressing,2 Tablespoons brown sugar,Moro Balsamic Vinegar of Modena,sea salt and freshly ground black pepper, to taste,1 Bunch young asparagus, trimmed,1 Cup water,1 Tablespoon continental parsley leaves
Roast capsicum on a foil lined baking tray at 200°C for 30 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Extra Virgin Olive Oil until well coated and season.
Cook asparagus in water in a fry pan for 3-5 minutes until tender but still bright green. Drain and refresh in cold water. Dress asparagus with Moro Primero Extra Virgin Olive Oil and season.
Arrange asparagus on a serving platter and drizzle with Balsamic Glaze. Top with roasted capsicum, drizzle with Moro Frutal Extra Virgin Olive Oil and sprinkle with parsley.
