Ready in 1 hour
Try this Pan-Fried Red Mullet, Cous Cous And Summer Salad Leaves recipe, or contribute your own. "Fall" and "Salad" are two of the tags cooks chose for Pan-Fried Red Mullet, Cous Cous And Summer Salad Leaves.
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Place cous cous in heatproof bowl. Pour on boiling water and stir continuously for 3 minutes. Add lemon juice and olive oil while continuing to stir. Leave to stand and absorb moisture. Add diced peppers, onions and mint leaves. Season well and chill for a short while. Place on dish. Pan fry the mullet and place on top of cous cous. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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