Name: Basil & coconut salmon with spiced couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: small bunch basil leaves picked; 200g coconut yogurt; juice 1 lime plus 1 lime cut into wedges; 2 salmon fillets; 1 tbsp nigella seeds; 175g couscous; 1 tsp turmeric; 2 tsp ground cumin; 140g green beans trimmed and each cut into 3 pieces; ½ head of broccoli cut into small florets; 1 tbsp olive oil

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Basil & coconut salmon with spiced couscous

Basil & coconut salmon with spiced couscous

Katy Gilhooly

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 2.5 out of 5.4 ratingsRate

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Top salmon fillets with a coconut and lime dressing, sprinkle with nigella seeds and bake, then serve with fluffy couscous and green veg

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Ingredients

Nutrition

Units:

MetricUS

small bunch basil

leaves picked
200g coconut yogurt
juice 1 lime

plus 1 lime cut into wedges
2 salmon fillets
1 tbsp nigella seeds
175g couscous
1 tsp turmeric
2 tsp ground cumin
140g green beans

trimmed and each cut into 3 pieces
½ head of broccoli

cut into small florets
1 tbsp olive oil

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Nutrition: per serving

kcal757
fat36g
saturates12g
carbs61g
sugars13g
fibre7g
protein44g
salt0.3g

Method

step 1

Heat oven to 190C/170C fan/gas 5 and boil the kettle. Whizz together the basil, 150g of coconut yogurt, the juice from 1 lime and some seasoning in a small food processor. Put the salmon fillets, skin-side down, on a baking tray lined with foil. Top each fillet with the basil dressing, then sprinkle over the nigella seeds. Bake in the oven for 10-12 mins until cooked through.
step 2

Meanwhile, put the couscous in a large bowl and stir in the turmeric, cumin and some seasoning. Pour over boiling water to just cover the couscous, cover with cling film and leave to sit for 10 mins. Meanwhile, put a pan of water on to boil, add the beans and broccoli, and simmer for 3 mins until they are just cooked. Mix together the remaining 50g yogurt with the olive oil and seasoning. Fluff the couscous up with a fork and stir in the yogurt, then the drained broccoli and beans. Serve the salmon with the couscous and lime wedges on the side.

Recipe from Good Food magazine, January 2015

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A star rating of 2.5 out of 5.4 ratings

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