Salmon and couscous
Kcal: 378, Carbs: 37g, Protein: 25g, Fat: 13g
15 Minutes
4 Servings
This is from Taste.com's Australia's site and it is EPIC.
180g pearl couscous
160g mache (lamb's lettuce) or baby kale
2 zucchini, shredded
2 green shallots, chopped
100g snow pea sprouts, cut into short lengths
300g pan-seared (and/or baked, as you prefer), flaked
1 tbsp olive oil
1 garlic clove, crushed
2 tsp caramelised balsamic vinegar
Step 1
Cook salmon as you normally do (I recommend a pan sear to seal in juice and then oven baked). Flake as soon as it's safe enough to do so and set aside.
Step 2
Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Cook the couscous according to the packet directions. Drain.
Step 3
Meanwhile, spread the lettuce and fresh dill over the prepared tray. Spray with oil. Season. Bake for 10 minutes.
Step 4
Place couscous, crispy lettuce, zucchini, shallot, sprouts and salmon on a platter. Combine oil, garlic and vinegar in a bowl. Drizzle over the top. Season with salt and pepper to taste. Gently toss.