Salmon with vegetable couscous
- 31.07.2021
- 1 458
Look after your health with this beautiful chargrilled salmon served with loads of vegetables.
Recipe «Salmon with vegetable couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 3 tsp olive oil, 2 onions, chopped, 1 small eggplant, chopped, 2 zucchini, halved, sliced, 2 red capsicums, deseeded, chopped , 810g can chopped tomatoes, Salt & freshly ground pepper, 1 tsp Massel vegetable stock powder , 2 cups couscous, 4 x salmon fillets, Shredded fresh basil, to serve, Lemon wedges, to serve.
Ingredients:
- 3 tsp olive oil
- 2 onions, chopped
- 1 small eggplant, chopped
- 2 zucchini, halved, sliced
- 2 red capsicums, deseeded, chopped
- 810g can chopped tomatoes
- Salt & freshly ground pepper
- 1 tsp Massel vegetable stock powder
- 2 cups couscous
- 4 x salmon fillets
- Shredded fresh basil, to serve
- Lemon wedges, to serve
Instructions
- Heat 2 teaspoons of the oil in a large frying pan over a medium-high heat. Add the onion and cook for 3 minutes. Add eggplant, zucchini and the capsicum, cook for a further 10 minutes.
- Add the tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.
- Meanwhile, combine 2 cups (500ml) hot water and stock powder. Place the couscous in a heatproof bowl. Add the stock and set aside for 10 minutes or until the liquid has absorbed. Use a fork to separate the grains.
- Heat a chargrill pan over a medium heat. Brush both sides of the salmon fillets with the remaining oil and cook for 3 minutes each side, or until cooked to your liking.
- Divide the couscous among serving plates. Top with the salmon and vegetable mixture. Scatter over the basil and serve with lemon wedges.