Warm Salmon, Chard and Pomegranate Salad with Giant Couscous
By OcadoLife
Published on 06 January 2022
This simple salad is full of the flavours you most often find in Levantine cuisine – think pomegranate, leafy herbs, good-quality olive oil and zesty lemon. Don't be fooled by the fact that we've called this a salad – it's plenty filling and satisfying with warm fish, rich card and giant couscous, which gives good bite. Ready in under half an hour, it's a real midweek winner. Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 1 onion, diced
- 2 cloves of garlic, finely chopped
- 500 ml of vegetable stock
- 200 g of chard, stalks removed and thinly sliced, and leaves cut into 1cm strips
- 10 g of parsley, chopped
- 5 g of dill, chopped
- 40 g of pomegranate seeds
- 1 drizzle of extra virgin olive oil
- 4 salmon fillets
- 250 g of giant couscous
- 1 lemon, zest and juice
Method
Step 1
Heat the olive oil over a medium-high heat in a large sauté pan. Place the salmon, skin side down, into the pan. Cook for 10 mins, turning halfway through, or until the salmon is just cooked through.Step 2
Remove from the pan to a warm plate and cover with foil to rest.Step 3
Add the onion to the same pan and fry for 2 mins in the pan juices, then add the garlic and the giant couscous and fry for 2 mins to toast it (this ramps up the flavour). Add the stock and bring to the boil.Step 4
Lower the heat to a simmer and stir occasionally for 4 mins. Add the chard stalks and cook for another 4 mins.Step 5
Stir in the chard leaves and cook for 2 mins until wilted. Remove from the heat and add the herbs, pomegranate, lemon zest and juice. Mix everything together and season.Step 6
Add the salmon back to the pan, drizzle with extra virgin olive oil and serve.