Spicy Salmon & Blueberry Burst Couscous
This delicious salad is perfect for lunch on a sunny day, easy and quick to make it is also ideal for packed lunches or picnics.
- Mix together the harissa, yoghurt and juice of 1⁄2 lemon, coat the salmon and leave to marinate for an hour or overnight if time allows.
- Place the couscous in a large bowl, pour over the hot stock and olive oil, cover with cling film and leave for 5 mins then fluff up with a fork.
- Add the blueberries, spring onions, juice of 1⁄2 lemon and most of the mint and toasted almonds, season to taste and cool.
- Griddle the salmon for approx 7-10 mins each side until piping hot and cooked through, cool and cut into bite sized slices.
- Mix together with the couscous and place in a serving bowl, sprinkle with the remaining mint and almonds, serve with a salad of green leaves.
Prep time: 20 min
Cook time: 15 min
Ingredients
- 2 tbsps harrissa paste
- 4 tbsp natural yoghurt
- 4 salmon
- 200g couscous
- 250 ml chicken stock
- 1 tbsp olive oil
- 200g blueberries
- 4 spring onions, finely sliced
- juice of 1 lemon
- a handful of fresh mint, finely chopped
- 50g flaked almonds, toasted
Nutrition
| per 100g | Per Serving | ||
|---|---|---|---|
| Energy (KJ) | 732 | 2516 | |
| Energy (kcal) | 175 | 602 | |
| Fat (g) | 7.9 | 27.1 | |
| Saturated Fat (g) | 1.2 | 4.1 | Low Saturated Fat |
| Carbohydrates (g) | 15.1 | 51.9 | |
| Fibre (g) | 1.6 | 5.7 | |
| Sugar (g) | 2.1 | 7.2 | Low Sugar |
| Protein (g) | 10.6 | 36.7 | High Protein |
| Salt (g) | 0.3 | 0.9 | Low Salt |
| Vitamin A (mcg) | 23.0 | 79.1 | |
| Vitamin C (mg) | 10.0 | 34.4 | Source of Vitamin C |
| Vitamin D (mcg) | 2.3 | 8.0 | High Vitamin D |
| Vitamin E (mg) | 1.2 | 4.2 | |
| Calcium (mg) | 31.6 | 108.9 | |
| Iron (mg) | 0.6 | 1.9 | |
| Zinc (mg) | 0.5 | 1.6 |
This recipe content and visual is property of BerryWorld Ltd - berryworld.com. All rights reserved.
