Warm Salmon, Chard and Pomegranate Salad with Giant Couscous

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OcadoLife

4 serving

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Prep time:

Cook time: 30 mins

Serves: 4

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.

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Ingredients Method

Ingredients

1 tbsp olive oil
4 salmon fillets
1 onion, diced
2 cloves garlic, finely chopped
250g giant couscous
500ml vegetable stock
200g chard, stalks removed and thinly sliced, and leaves cut into 1cm strips
10g parsley, chopped
5g dill, chopped
40g pomegranate seeds
1 lemon, zest and juice
1 drizzle extra virgin olive oil

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.