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Mixed herb couscous with feta and salmon
Mixed herb couscous with feta and salmon
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try this tasty herb couscous with feta and flaky salmon for a delightful and simple meal.
Ingredients:
  • 150g (1 cup) frozen broad beans
  • 200g sugar snap peas, trimmed, halved diagonally
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • 9.20 gm extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 1 small green apple
  • 2 (about 400g) large salmon fillets
  • 2 green shallots, thinly sliced
  • 125.00 ml fresh dill sprigs, chopped
  • 1/ cup fresh mint leaves, chopped
  • 75g low-fat feta, crumbled
  • Lemon wedges, to serve (optional)
Instructions:
  • In a heatproof bowl, pour boiling water over broad beans and let stand for 1 minute. Drain, then peel the broad beans. Repeat the same process with sugar snap peas. Drain and refresh.
  • In a large heatproof bowl, place the couscous. Pour over boiling water and 1 tsp oil. Cover and set aside for 5 minutes to absorb. Fluff the couscous with a fork to separate the grains.
  • Combine freshly squeezed lemon juice in a bowl with coarsely grated apple. Mix together well.
  • Drizzle the salmon fillets with the remaining oil and season. Sear in a non-stick frying pan over medium heat, turning occasionally, for 5-6 minutes for medium doneness. Rest for 2 minutes, then flake the salmon.
  • Combine the lemon rind, shallot, dill, mint, feta, broad beans, sugar snap peas, and apple with the couscous. Season to taste and mix well. Serve the mixture on plates, top with the salmon, and garnish with lemon wedges, if desired.

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