wow, that looks tasty!
Poached Salmon, Herb & Apricot Couscous
-
-
- 25
- Amount Per Serving
- Energy
- 3065kJ (732 Cal)
- Protein
- 51g
- Fat,total
- 36.3g
- - saturated
- 6.8g
- Carbohydrates
- 45.3g
- Sugars
- 10.3g
- Sodium
- 653.5mg
What do I need?
- 2 cup Cous Cous
- 400 mL Chicken Stock
- ¼ cup Pistachio Nuts
- 40 g Pinenuts
- 40 g Dried Apricots
- (Chopped)
- 1 Fresh Red Chilli
- (Finely Sliced)
- 2 tbsp Fresh Mint
- (Chopped)
- 2 tbsp Fresh Coriander
- (Picked)
- 2 Lemons
- 1 tbsp Extra Virgin Olive Oil
- 2 Bay Leaves
- 800 g Salmon Fillet
- 1 cup Natural Yoghurt
How do I make it?
- Place couscous into bowl
and cover with boiling stock and glad wrap for 4 minutes. - Remove plastic and fluff with fork, adding nuts, apricots, chilli, mint and coriander
- Season and add juice and zest of 1 lemon as well as oil to couscous.
- Boil water in large saucepan, adding bay leaf.
- When boiling add salmon fillets making sure they are totally immersed, poach for 8 minutes.
- Serve salmon on couscous with yoghurt and slice of lemon.
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