Herring tempura with light couscous salad

Preparation

Pour boiling water over the couscous (there should be a little more water than the couscous) and wait until the couscous has absorbed all of it.

Into the couscous add tomatoes cut into quarters, canned chickpeas, parsley, diced cucumber, lemon juice, oil and spices. Mix everything well and put it into a nice bowl.

Wipe the herring with a paper towel. Gently salt them.

Heat the oil in a pot or pan with a higher rim.

In a bowl combine the mixture for tempura with water, add ice cubes. The prerequisite for a good tempura is a low mixture temperature and a high oil temperature.

Cover the herring flaps in the batter and fry until lightly browned on each side.

Put the fried herring for a moment on a paper towel, then add whole slices of it on top of the salad.

Recipe by Joanna Matyjek. Visit the blog "Odczaruj Gary".