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