Warm Salmon, Chard and Pomegranate Salad with Giant Couscous
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.
Instructions
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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.
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2
Remove from the pan to a warm plate and cover with foil to rest.
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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.
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4
Lower the heat to a simmer and stir occasionally for 4 mins. Add the chard stalks and cook for another 4 mins.
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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.
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6
Add the salmon back to the pan, drizzle with extra virgin olive oil and serve.
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
Serves 4
Total time required 30 mins
- Cooking time: 30 mins
Recipe published with permission from OcadoLife magazine