This quick and easy mixed herb couscous with feta and salmon is perfect for a light meal.
Ingredients
- 150g (1 cup) frozen broad beans
- 200g sugar snap peas, trimmed, halved diagonally
- 190g (1 cup) couscous
- 250ml (1 cup) boiling water
- 2 teaspoons extra virgin olive oil
- 1 lemon, rind finely grated, juiced
- 1 small green apple
- 2 (about 400g) large salmon fillets
- 2 green shallots, thinly sliced
- 1/2 cup fresh dill sprigs, chopped
- 1/ cup fresh mint leaves, chopped
- 75g low-fat feta, crumbled
- Lemon wedges, to serve (optional)
Method
- Step 1Place the broadbeans in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Refresh. Peel. Discard skin. Place sugar snap peas in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Refresh.
- Step 2Place the couscous in a large heatproof bowl. Pour over the boiling water and 1 tsp of the oil. Cover. Set aside for 5 minutes to absorb. Fluff couscous with a fork to separate the grains.
- Step 3Place the lemon juice in a bowl. Coarsely grate the apple and add to the lemon juice. Toss to coat.
- Step 4Drizzle the salmon fillets with the remaining oil and season. Heat a non-stick frying pan over medium heat. Cook the salmon, turning occasionally, for 5-6 minutes for medium or until cooked to your liking. Set aside to rest for 2 minutes. Coarsely flake salmon and set aside.
- Step 5Add the lemon rind, shallot, dill, mint, feta, broadbeans, sugar snap peas and apple mixture to the couscous. Season and toss to combine. Divide among plates. Top with the salmon and serve with lemon wedges, if using.
- Low carb
- Lower gi
Nutrition
2054 kj
Energy
17g
Fat Total
6g
Saturated Fat
7g
Fibre
39g
Protein
42g
Carbs (total)
All nutrition values are per serve
Notes
To make this recipe gluten free, replace the couscous with 1 cup cooked quinoa.
- Author: Katrina Woodman
- Image credit: Jeremy Simons & Brett Stevens
- Publication: Taste Magazine
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