Salmon and Couscous

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put your couscous in a bowl, then pour over just enough water to cover it.
  • Set aside for 3 minutes to allow the couscous to soak up the water.
  • 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.
  • 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.
  • Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side.
  • Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
  • Add the couscous to the veggies in the pan and mix.
  • Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
  • Serve:
  • Slide everything on to plates and spoon over some sour cream.
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