- Salmon With Lemon Couscous.jpg (55.81 KiB) Viewed 10 times
Takes: 25 minutes
Serves: 1
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 1 small yellow or green courgette, halved lengthways and sliced crossways
- 3 radishes, thinly sliced
- 50g cherry tomatoes, halved
- 75g couscous
- 100ml hot vegetable stock, made with ½ stock cube
- Zest and juice of ½ lemon, plus lemon slices, to serve
- Salt and freshly ground black pepper
- 1 salmon fillet
- 1 tbsp freshly chopped dill (optional)
Method
1. Heat half the oil in a non-stick frying pan over a medium - high heat. Add the courgette and radishes and cook, stirring frequently, for 2 - 3 minutes. Add the cherry tomatoes and cook for a further 1 - 2 minutes, until starting to soften. Add 1 tbsp water to help the vegetables steam, if necessary.
2. Meanwhile, put the couscous into a heatproof bowl. Pour over the stock, cover and leave for 5 minutes, then fluff up with a fork. Stir through the lemon zest and lemon juice, then season with salt and pepper. Add the cooked vegetables to the couscous. Mix gently. Set aside while you prepare the fish.
3. Heat the remaining oil, in the same frying pan that the vegetables were in, over a medium heat. Season the salmon, then cook skin-side down for 4 - 5 minutes. Turn and cook for 2 - 3 minutes more, until just cooked through.
4. Spoon the couscous onto a plate and top with the salmon. Scatter over the dill, if using. Serve with the lemon slices.
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