Mediterranean Herby Couscous with Salmon
By Lisa Faulkner
Published on 02 January 2024
The fresh herbs and citrussy dressing make this Mediterranean Herby Couscous with Salmon really fragrant. It’s a fab light lunch or dinner, and easy to pack up and take on a picnic,” says Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner. Looking for more Lisa Faulkner recipes? Look no further.
Time and servings
20 minsTotal time
4Servings
15 minsPrep time
5 minsCooking time
Ingredients
- 150g couscous
- ½ vegetable stock cube
- 150g baby spinach, thinly sliced
- ½ cucumber, diced
- 150g sugar snap peas, thinly sliced on the diagonal
- 2 large tomatoes, deseeded and finely diced
- 2 tbsp roughly chopped flat-leaf parsley
- 2 tbsp roughly chopped mint
- 2 tbsp roughly chopped dill
- 1 lemon, zested and juiced
- 1 (160g) pack poached salmon fillets
- 50g feta cheese, crumbled
- 2 tbsp extra-virgin olive oil
- 4 tbsp pomegranate seeds
Method
Step 1
Put the couscous in a large bowl and pour over 400ml boiling water from the kettle. Crumble in the stock cube and cover with a tight-fitting plate (or wrap). Leave for 10 mins or until all the liquid is absorbed.Step 2
Fluff up the couscous with a fork; add the spinach, cucumber, sugar snap peas, tomatoes, parsley, mint, dill, lemon zest and juice. Season with salt and pepper.Step 3
Flake the poached salmon over the couscous; stir through, along with the feta and olive oil.Step 4
Transfer to a serving plate and scatter over the pomegranate seeds. Finish with a few grinds of black pepper and serve. Leftovers will keep chilled in an airtight container for 2 days.