Moroccan salmon with tomato & pistachio couscous

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.

Recipe «Moroccan salmon with tomato & pistachio couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 240g couscous, 310ml Massel chicken style liquid stock, 1 tbsp lemon juice, 2 tsp extra virgin olive oil, 4 skinless salmon fillets , 1 tbsp Moroccan seasoning, 1 tbsp olive oil, 40g pistachio kernels, finely chopped , 200g grape tomatoes, halved, 1/3 cup chopped fresh mint, 2 tsp finely grated lemon rind.

Ingredients:

• 240g couscous 
• 310ml Massel chicken style liquid stock 
• 1 tbsp lemon juice 
• 2 tsp extra virgin olive oil 
• 4 skinless salmon fillets 
• 1 tbsp Moroccan seasoning 
• 1 tbsp olive oil 
• 40g pistachio kernels, finely chopped 
• 200g grape tomatoes, halved 
• 1/3 cup chopped fresh mint 
• 2 tsp finely grated lemon rind 

Instructions

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.
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.
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.