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Warm Salmon, Chard and Pomegranate Salad with Giant Couscous

Warm Salmon, Chard and Pomegranate Salad with Giant Couscous

Brought to you by: OcadoLife
4.0 1 ratings Review this recipe

Prep time:

Cook time:

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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  • 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


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.

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