Herring with Fruity Couscous
- For the dip
- 1 Passion fruit
- 150 grams Natural yogurt
- 50 milliliters Passion fruit juice
- Lime juice
- cayenne pepper
For the couscous, put the couscous in a bowl and pour over with 200 ml (approximately 3/4 cup) of vegetable broth. Let stand for 10 minutes, then fluff with a fork and set aside.
Meanwhile, for the dip, cut passion fruit in half, scoop pulp with a spoon and mix with the yogurt and passion fruit juice. Season with lime juice, salt and cayenne pepper to taste. Place in a small bowl.
For the herring, rinse beans, trim and blanch in boiling salted water for 8-10 minutes. Rinse in cold water and drain.
Peel the onion and cut into narrow strips. Rinse the apple, cut into quarters, remove the cores and cut into small cubes. In a pan, heat 2 tablespoons butter and sauté the onion with the apple. Stir into the couscous and season to taste.
In another pan, melt the remaining butter, add the beans and cook until heated through, stirring often. Season with salt, pepper, savory and lemon zest.
Divide the couscous and beans among plates and top with the herring. Serve with the dip.