Directions
- 1Prepare the couscous by placing it in a bowl and covering it with boiling water, about 1 cm above the couscous. Add basic seasoning, a mint tea bag, and lemon slice (optional).
- 2Slice the salmon fillets into 1cm slices and season with salt and pepper.
- 3Place the salmon in a hot pan skin-side down to cook for about two minutes.
- 4Add the asparagus to the pan with the salmon and olive oil.
- 5Turn the salmon and continue cooking.
- 6Add the sliced courgette to the pan with the salmon and asparagus.
- 7Prepare the salsa by chopping tomatoes, chilli, and coriander. Add salt, pepper, olive oil, and lemon juice to taste. Mix well with your hands.
- 8Remove the salmon from the pan and set aside, the sliced salmon will cook much faster than the steak.
- 9Once the couscous has fluffed up, mix it with the salsa.
- 10Place the couscous on the plate and top with the cooked vegetables and salmon pieces.
- 11Add a dollop of Greek yogurt to finish.
Ingredients
- 150 grams couscous
- 2 120g salmon fillets
- 1 handful asparagus
- 2 courgette
- 1 tablespoon olive oil
- 0 salt
- 0 pepper
- 1 chilli
- 3 tomatoes
- 1 slice lemon
- 1 handful coriander
- 1 spoon greek yogurt
Equipment
panknifecutting boardkettlebowlplates
Related recipes
Harira Soup
Moroccan · Soup
Mqila
Moroccan · Soup
APRICOT CARPACCIO & CRISPY LAMB
Moroccan · Soup
One Pan Butter Beans Merguez Sausages & Green Harissa
Moroccan · Soup27m
High Protein Harissa Chicken Thighs
Moroccan · Soup1h 15m
Harissa & Olive Brown Rice Soup
Moroccan · Soup35m
Creamy Carrot Lentil and Harissa Soup
Moroccan · Soup1h
الحريرة المغربية
Moroccan · Soup
Chorba vermicelles
Moroccan · Soup
Smoky Moroccan Chickpea Stew
Moroccan · Soup15m
Chicken, potato, and olive stew
Moroccan · Soup
MINESTRINA ALLA MAROCCHINA
Moroccan · Soup20m