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.