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Moroccan salmon with tomato & pistachio couscous
Moroccan salmon with tomato & pistachio couscous
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Marrakech spice inspired fish dish with zesty lemon, fresh mint, and crunchy pistachios for a burst of flavor. Perfect for a quick and delicious weeknight meal.
Ingredients:
  • 240g (1 1/4 cups) couscous
  • 310ml (1 1/4 cups) chicken style liquid stock
  • 21.00 gm lemon juice
  • 9.20 gm extra virgin olive oil
  • 4 (about 150g each) skinless salmon fillets
  • 20.00 ml Moroccan seasoning
  • 40g (1/4 cup) pistachio kernels, finely chopped
  • 200g grape tomatoes, halved
  • 82.50 ml chopped fresh mint
  • 2 tsp finely grated lemon rind
Instructions:
  • Place couscous in a heatproof bowl. In a small saucepan, bring stock, lemon juice, and extra virgin olive oil to a boil. Pour the flavorful stock mixture over the couscous. Cover and let it sit for 5 minutes to absorb the liquid. Fluff the couscous with a fork to separate the grains.
  • Season both sides of the salmon generously with flavorful Moroccan spices. Heat a drizzle of olive oil in a frying pan over medium heat. Sear the salmon for about 3-4 minutes on each side for a perfectly medium cook, or until the fish effortlessly flakes with a fork test.
  • Combine the pistachios, tomato, mint, and lemon rind with the couscous. Mix well. Serve the couscous mixture on plates and top with salmon.

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