- 140g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 4 skinless salmon fillets
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 2 lemons, 1 juiced, and 1 cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ cucumber, chopped into small pieces
- 1 pomegranate, seeds only
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- small pack flat-leaf parsley, chopped
Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
Mix the tahini with the lemon juice and a splash of water to make a sauce.
Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.