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.
- 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.
- 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.
- Add the pistachios, tomato, mint and lemon rind to the couscous. Toss to combine. Divide the couscous mixture among serving plates. Top with salmon.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set