This article was written for Annabel & Grace, which is now part of Rest Less.
Salmon and Couscous
Ingredients serves 1
75 g couscous
120 g salmon fillet , skin on, scaled and pinboned
extra virgin olive oil
freshly ground black pepper
1 small courgette , sliced into batons
1 small handful asparagus tips
1 red chilli deseeded and finely chopped
2 ripe tomatoes , roughly chopped
½ lemon, juice of
1 small handful fresh coriander , roughly chopped
1 tablespoon full fat Greek yoghurt
How to prepare
Put your couscous in a bowl, then pour over just enough boiling 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 strips, drizzle with olive oil, and season with pepper and a small pinch of salt. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway.
Mix the tomatoes, lemon juice, 1 tablespoon of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some yoghurt.