- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ease into the week wih this quick fish dish inspired by the spice markets of Marrakech.With zesty lemon, fresh mint and crunchy pistachios, this dish shines with flavour.
Ingredients
- 240g (1 1/4 cups) couscous
- 310ml (1 1/4 cups) Massel chicken style liquid stock
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- 4 (about 150g each) skinless salmon fillets
- 1 tablespoon Moroccan seasoning
- 1 tablespoon olive oil
- 40g (1/4 cup) pistachio kernels, finely chopped
- 200g grape tomatoes, halved
- 1/3 cup chopped fresh mint
- 2 teaspoons finely grated lemon rind
Method
- Step 1Place couscous in a heatproof bowl. Bring stock, lemon juice and extra virgin olive oil to the boil in a small saucepan over high heat. Pour stock mixture over couscous. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate grains.
- Step 2Meanwhile, sprinkle both sides of salmon with Moroccan seasoning. Heat olive oil in a frying pan over medium heat. Cook salmon for 3-4 minutes each side for medium or until the fish flakes easily when tested with a fork.
- Step 3Add the pistachios, tomato, mint and lemon rind to the couscous. Toss to combine. Divide the couscous mixture among serving plates. Top with salmon.
- Low carb
- Low sugar
- Lower gi
Nutrition
2680 kj
Energy
29g
Fat Total
6g
Saturated Fat
5g
Fibre
46g
Protein
98mg
Cholesterol
415.8mg
Sodium
2g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Chris Jones
- Publication: Australian Good Taste
