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Warm Salmon, Chard and Pomegranate Salad with Giant Couscous

By OcadoLife
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 –…
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Time and servings

Total time
Servings
Cooking time

Ingredients

12 total
  • 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

6 steps

  1. 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.

  2. Step 2

    Remove from the pan to a warm plate and cover with foil to rest.

  3. 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.

  4. Step 4

    Lower the heat to a simmer and stir occasionally for 4 mins. Add the chard stalks and cook for another 4 mins.

  5. 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.

  6. Step 6

    Add the salmon back to the pan, drizzle with extra virgin olive oil and serve.