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Pearl couscous salad with poached salmon

  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 lemon, halved
  • 1.5L (6 cups) water
  • 2 (about 500g) salmon fillets
  • 125g pearl couscous
  • 250ml (1 cup) boiling water
  • 1/4 cup fresh dill sprigs
  • 1/4 cup fresh mint leaves
  • 90g (1/3 cup) low-fat Greek yoghurt
  • 2 teaspoons horseradish cream
  • 1 large green apple, cut into matchsticks
  • 2 celery sticks, cut into matchsticks
  • 2 spring onions (shallots), thinly sliced


  • 1
    Slice half the lemon. Bring cold water and sliced lemon to boil in a deep frying pan over high heat. Season. Reduce heat to low. Add salmon. Simmer gently for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate. Remove skin. Flake into pieces.
  • 2
    Meanwhile, heat a saucepan over medium heat. Spray with oil. Stir in couscous for 30 seconds or until coated. Add boiling water. Reduce heat to low. Cover. Cook, stirring often, for 6-8 minutes or until tender.
  • 3
    Chop one-quarter of the dill and mint. Combine chopped dill and mint, yoghurt and horseradish in a bowl. Season.
  • 4
    Juice remaining lemon. Combine the salmon, couscous, apple, celery, spring onion, lemon juice and remaining dill and mint. Season. Serve with the dressing.

Source: taste.com.au


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