Posted by: Cooking Thyme | November 24, 2011

Couscous with Salmon

Couscous with Salmon (15)

• 100g couscous
• 200g salmon fillet, skin on, scaled and pin boned
• 1 small Zucchini, sliced into thin slices
• 1 small handful of runner beans
• 2 ripe tomatoes, roughly chopped
• 1 red chilli, deseeded and finely chopped
• juice of ½ a lemon
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 tablespoon crème fraîche

Put the couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 5 minutes to allow the couscous to soak up the water.

Slice the salmon widthways into finger-size strips, drizzle with olive oil, and seasonCouscous with Salmon (5) with salt and pepper. Heat a small non-stick frying pan and add the salmon  on their side. Scatter over the zucchini and runner beans and chilli and cook for 2-3 minutes, turning the salmon over halfway. Then remove only the salmon from the pan and set aside.

Mix the tomatoes, lemon juice and 4 tablespoons of olive oil into the couscous and season to taste.

Add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute.

To serve, put the couscous on a plate and the salmon on top and spoon over some crème fraîche or plain yoghurt. Quick and tasty!

Couscous with Salmon (16)

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