Salmon And Couscous Recipe

Name: Salmon And Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces couscous (230g); 2 (7 ounce) salmon fillets, skin on, scaled and pinboned (each ca 7oz/200g); olive oil; sea salt; fresh ground black pepper; 16 asparagus spears; 1 -2 red chile, deseeded and finely chopped; 4 ripe tomatoes, roughly chopped; 1 lemon, juice of; 2 small courgettes, sliced into batons; 1/4 cup fresh coriander, roughly chopped; 2 tablespoons sour cream

Servings: persons

8 ounces couscous (230g)
2 (7 ounce) salmon fillets, skin on, scaled and pinboned (each ca 7oz/200g)
olive oil
sea salt
fresh ground black pepper
16 asparagus spears
1 -2 red chile, deseeded and finely chopped
4 ripe tomatoes, roughly chopped
1 lemon, juice of
2 small courgettes, sliced into batons
1/4 cup fresh coriander, roughly chopped
2 tablespoons sour cream

1
Put your couscous in a bowl, then pour over just enough water to cover it.
2
Set aside for 3 minutes to allow the couscous to soak up the water.
3
Slice the salmon widthways into finger-size or twofinger-size strips (I've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper.
4
Heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. The vegetables will need 2-5 minutes, depending on their size and on your taste.
5
Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side.
6
Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
7
Add the couscous to the veggies in the pan and mix.
8
Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
9
Serve:
10
Slide everything on to plates and spoon over some sour cream.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces couscous (230g), 2 (7 ounce) salmon fillets, skin on, scaled and pinboned (each ca 7oz/200g), olive oil, sea salt, and more.

Yes, Salmon And Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon And Couscous

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