salmon and couscous and salad

Salmon, Couscous and Salad

5 from 1 vote
Recipe Serves 4 people
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Course Main Course
Cuisine The Plate Model, Under 15 Minutes, Wholefoods

Ingredients
  

  • 200 g couscous, wholemeal, dry
  • ½ tsp stock, powder, chicken salt reduced
  • 1 tsp herbs, dried, mixed
  • 2 tbsp oil, olive extra virgin
  • 400 g salmon, fillet, fresh 4 x 100g fillets
  • 2 cup spinach, baby
  • 1 carrot roughly grated
  • 1 capsicum, any thinly sliced
  • 1 cucumber, any thinly diced
  • 1 tomato, common diced
  • ½ lemon juice of

Instructions
 

  • Combine whole-wheat couscous with 1¼ cups of boiling water, chicken stock powder and dried herbs in a bowl. Set aside. Once the water has been absorbed, fluff with a fork.
  • Meanwhile, over high heat, add ½ of oil to a non-stick pan and cook salmon fillets. Once cooked, set aside and cover fillets with foil.
  • Combine baby spinach, carrot, capsicum, cucumber and the tomato in a bowl. Add ½ oil and the lemon juice to the salad, and toss to coat the vegetables in the dressing.
  • Serve each plate with a large portion of salad, 1 cup of herbed couscous and a fillet of salmon.
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