Mole Inspired Rub, Salmon, and Israeli Couscous

November 28, 2016

Mole Inspired Rub, Salmon, and Israeli Couscour

Mole Inspired Rub, Salmon, and Israeli Couscour

Mole Inspired Rub, Salmon, and Israeli Couscour

Oooohhh mole mole mole. That delicious Mexican sauce that people either love and hate. Obvi, it’s one of my faves! But let’s be real, making mole sauce at home is a pain in the butt, who wants to roast, grind, and cook 28-or-so ingredients? Nah-ah thanks.

I took the inspiration for mole and I simplified it to make this rub. The rub has the best of both worlds: lots of flavour and takes just a few minutes to make. I did include some cocoa in it, but don’t get weirded out! It adds a nice smokiness to it, it’s not like you’re eating hot cocoa.

The rub can be used on anything, but it works really good on fish! I think pork would also be lovely, and chicken…ok everything.

I combined this recipe for the rub with a fresh israeli couscous to make a wholesome meal that will make your belly quite happy – also – it’s fantastic for entertaining and looks sooooo awesome with all the herbs and pomegranate on top. Very Ottolenghi.

I posted the full recipe for this babe along with a nice wine pairing on La Crema’s Blog.

Enjoy!

Recipe created in partnership with La Crema Wines. All views my own.

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