Spicy Salmon and Blueberry Burst Couscous
By BerryWorldThis delicious salad is perfect for lunch on a sunny day, easy and quick to make it is also ideal for packed lunches or picnics.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 2 tablespoons of harissa paste
- 4 tablespoons of natural yoghurt
- 4 fillets of salmon
- 200 g of couscous
- 250 ml of chicken stock
- 1 tbsp of olive oil
- 200 g of berryworld blueberries
- 4 spring onions, finely sliced
- 1 lemon, juiced
- 1 handful of fresh mint, finely chopped
- 50 g of flaked almonds
Method
5 stepsStep 1
Mix together the harissa, yoghurt and juice of 1⁄2 lemon, coat the salmon and leave to marinate for an hour or overnight if time allows.
Step 2
Place the couscous in a large bowl, pour over the hot stock and olive oil, cover with cling film and leave for 5 mins then fluff up with a fork.
Step 3
Add the blueberries, spring onions, juice of 1⁄2 lemon and most of the mint and toasted almonds, season to taste and cool.
Step 4
Griddle the salmon for approx. 7-10 mins each side until piping hot and cooked through, cool and cut into bite sized slices.
Step 5
Mix together with the couscous and place in a serving bowl, sprinkle with the remaining mint and almonds, serve with a salad of green leaves.