Moroccan salmon with tomato & pistachio couscous

0
237
Moroccan salmon with tomato & pistachio couscous

(8) Rate it

  • 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.

Featured in
Nutrition information, Quick meals

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 1
    Place 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 2
    Meanwhile, 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 3
    Add 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

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here