Chilli-rubbed salmon and pearl couscous salad

Add some heat to your night with this chilli-rubbed salmon and pearl couscous salad.

Recipe «Chilli-rubbed salmon and pearl couscous salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 800g butternut pumpkin, peeled, seeded, cut into 3cm pieces, 1 tbsp olive oil, 2 tsp Moroccan seasoning, 1 cup pearl couscous, 4 salmon fillets , 2 tsp sambal oelek, 250g cooked beetroot, coarsely chopped, 30g pistachios, toasted, chopped , 1/2 cup mint leaves, 1/2 cup coriander leaves, 2 tbsp lemon juice, Lemon zest, to serve.

Ingredients:

• 800g butternut pumpkin, peeled, seeded, cut into 3cm pieces 
• 1 tbsp olive oil 
• 2 tsp Moroccan seasoning 
• 1 cup pearl couscous 
• 4 salmon fillets 
• 2 tsp sambal oelek 
• 250g cooked beetroot, coarsely chopped 
• 30g pistachios, toasted, chopped 
• 1/2 cup mint leaves 
• 1/2 cup coriander leaves 
• 2 tbsp lemon juice 
• Lemon zest, to serve 

Instructions

1. Preheat oven to 200C. Line a baking tray with baking paper. Place the pumpkin on the tray. Drizzle with 1 teaspoon of the oil and sprinkle with 1 teaspoon of the seasoning. Toss to combine. Season. Bake for 20 mins or until tender.
2. Meanwhile, cook the couscous following packet directions.
3. Preheat a barbecue grill or chargrill on medium-high. Combine the salmon, sambal oelek and remaining seasoning in a large bowl. Cook for 2 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Break into large pieces.
4. Combine the pumpkin, couscous, beetroot, pistachio, mint and coriander in a large bowl. Drizzle with lemon juice and remaining oil. Season. Gently toss to combine. Divide among serving plates. Top with salmon and sprinkle with lemon zest.