Pearl couscous salad with poached salmon

Pearl couscous salad with poached salmon

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  • 0:40 Cook
  • 4 Servings
  • Capable cooks

Horseradish is a nice, easy way to give the herb and yoghurt dressing on this poached salmon a kick.

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Pearl couscous, Easy dinner recipes


  • 1 lemon
  • 1.5L (6 cups) cold water
  • 2 (about 500g) salmon fillets
  • 125g pearl couscous
  • 250ml (1 cup) boiling water
  • 1/4 cup fresh dill sprigs
  • 1/4 cup fresh mint leaves
  • 90g (1/3 cup) low-fat Greek yoghurt
  • 2 tsp horseradish cream
  • 1 large green apple, cut into matchsticks
  • 2 celery sticks, cut into matchsticks
  • 2 green shallots, thinly sliced


  • Step 1
    Slice half the lemon. Put the cold water and sliced lemon in a deep frying pan and bring to the boil over high heat. Season. Reduce heat to low. Add salmon. Simmer gently for 8-10 minutes or until fish flakes when tested. Transfer to a plate. Remove skin. Flake into pieces.
  • Step 2
    Meanwhile, heat a saucepan over medium heat. Spray with oil. Stir in the couscous for 30 seconds or until coated. Add the boiling water. Reduce heat to low. Cover. Cook, stirring often, for 6-8 minutes or until tender.
  • Step 3
    Chop one quarter of the dill and mint. Combine chopped dill and mint, yoghurt and horseradish in a bowl. Season.
  • Step 4
    Juice remaining lemon half. Combine the salmon, couscous, apple, celery, shallot, lemon juice and remaining dill and mint in a bowl. Season. Transfer to a serving plate. Serve with the yoghurt dressing.

  • Low carb
  • Low kilojoule
  • Lower gi


  • 1745 kj


  • 15g

    Fat Total

  • 4g

    Saturated Fat

  • 4g


  • 35g


  • 33g

    Carbs (total)

All nutrition values are per serve
  • Author: Katrina Woodman & Chrissy Freer
  • Image credit: Jeremy Simons & Mark O'Meara
  • Publication: Taste Magazine



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