One Dish Recipes

At the end of a busy day, what could be better than a delicious home-cooked dinner? Even better if it can be prepared with little effort and few pots to wash. In Everyday Easy One Dish Recipes, Simon Holst shows you how to cook tempting meals that take little time and use less equipment, but will satisfy a hungry family.

The meals range from family favourites, to new takes on ethnic dishes, to those elegant enough for entertaining.

This easy-to-use cookbook includes seven chapters: soups, salads, cook-top dishes, oven-cooked dishes, hot and spicy meals, side dishes, and desserts. Each recipe has step-by-step instructions, mouth-watering photos, and includes Simon’s invaluable tips. From curries to roasts and burgers to bakes, not to mention some scrumptious cakes, here is flavour and convenience all rolled into one. Cooking delicious meals has never been so easy!

Everyday Easy One Dish Recipes

Publication: 7th November 2014

RRP: $34.99 

ISBN: 978-1-877382-98-7

Published by: Hyndman Publishing

And the publishers have kindly allowed me to reproduce one of the recipes from the book:

Israeli Couscous Salad

Israeli couscous might not be something that everyone has in their pantry, but it is now available at most larger supermarkets and I think it’s worth trying. Cooked on its own it can be served as a side, like pasta or rice, but I think it works really well in this delicious and substantial salad. Serve as the main part of a light meal or as a great accompaniment for a barbecue.

For 4–6 servings:

1 Tbsp olive oil

1 small onion, peeled and diced

1½ cups (about 200g) Israeli couscous

2 cups vegetable stock (or 2 cups water and 1 tsp stock powder)

½ tsp salt

1 punnet (250g) cherry tomatoes

2 roasted red peppers*

¼ cup each chopped mint
and parsley

100g feta, crumbled

2 cups baby spinach leaves

Dressing:

¼ cup olive oil

2 Tbsp white wine vinegar

1 tsp sugar

1 tsp smoked paprika

½ tsp salt and pepper

*You can chargrill and peel the peppers yourself or used bottled ones

1      Heat the oil in a large pot or frying pan with a close-fitting lid. Add the onion and cook, stirring frequently until the onion softens, then stir in the couscous. Continue to cook, stirring every minute or so, for about 5 minutes until the couscous has lightly browned.

2      Add the stock (or water and stock powder) and salt. Bring the mixture to the boil then reduce the heat to a gentle simmer. Cover the pot with the lid and cook for 8–10 minutes until the water has been absorbed and the couscous is tender (add a little extra water if required). Set the couscous aside to cool.

3      Prepare the dressing by whisking all the ingredients together (or measure everything into a screw-top jar and shake to combine).

4      Halve the tomatoes and add them to a bowl. Cut the roasted peppers into 5mm strips and add these to the tomatoes along with the herbs. Add the couscous and stir to combine.

5      Crumble about two-thirds of the feta into the bowl, then add the spinach leaves and the dressing. Stir gently to combine, then garnish with the remaining feta.

6      Serve immediately or cover and refrigerate until required.