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Moroccan salmon with tomato & pistachio couscous

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 240g (1 1/4 cups) couscous
  • 310ml (1 1/4 cups) Massel chicken style liquid stock
  • 1 tablespoon lemon juice
  • 2 teaspoons extra virgin olive oil
  • 4 (about 150g each) skinless salmon fillets
  • 1 tablespoon Moroccan seasoning
  • 1 tablespoon olive oil
  • 40g (1/4 cup) pistachio kernels, finely chopped
  • 200g grape tomatoes, halved
  • 1/3 cup chopped fresh mint
  • 2 teaspoons finely grated lemon rind


  • 1
    Place couscous in a heatproof bowl. Bring stock, lemon juice and extra virgin olive oil to the boil in a small saucepan over high heat. Pour stock mixture over couscous. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate grains.
  • 2
    Meanwhile, sprinkle both sides of salmon with Moroccan seasoning. Heat olive oil in a frying pan over medium heat. Cook salmon for 3-4 minutes each side for medium or until the fish flakes easily when tested with a fork.
  • 3
    Add the pistachios, tomato, mint and lemon rind to the couscous. Toss to combine. Divide the couscous mixture among serving plates. Top with salmon.

Source: taste.com.au


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