Sour Cherry Salmon on Jewelled Pearl Couscous
with Roasted Beetoot, Carrot, Wild Rocket and Flaked Almonds
- Cereals containing gluten
- Wheat
- Fish
- Almonds
- Nuts
- Mustard
- Soya
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Also known as ptitim, you almost wouldn't know that pearl couscous is actually a type of grain-shaped pasta! Inspired by Middle Eastern flavours with roasted veg, lemon and sour cherry, this fresh-tasting salad is topped with glazed salmon to make a balanced and delicious meal.
Ingredients
250 grams
Cooked Beetroot
2 unit(s)
Carrot
1 sachet(s)
Mixed Herbs
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Lemon & Herb Seasoning
1 unit(s)
Lemon
20 grams
Wild Rocket
30 grams
Sour Cherry Compote
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
1 tbsp
Honey
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
c) Trim the carrots, then quarter lengthways (no need to peel). Chop widthways into 2cm pieces.
d) Pop the carrot and beetroot chunks onto a baking tray. Drizzle with oil, sprinkle over the mixed herbs and season with salt and pepper, then toss to coat. Spread out in a single layer.
a) When the oven is hot, roast the veg on the middle shelf until soft, 20-25 mins.
b) Meanwhile, pour the boiling water from your kettle into a medium saucepan. Return to the boil with ½ tsp salt.
c) Add the pearl couscous, reduce the heat to medium-high and boil until tender with a slight bite, 14-15 mins.
d) Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper. Sprinkle over the lemon and herb seasoning.
b) Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
c) Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) While everything cooks, cut the lemon into wedges.
b) When the veg has roasted, drizzle over the honey (see pantry for amount) and toss to coat.
a) Add the roasted veg, giant couscous, rocket and a good squeeze of lemon juice to a large bowl and toss together.
b) Season with salt and pepper.
a) Share the couscous salad between your serving bowls. Top with the salmon.
b) Drizzle over the sour cherry compote and scatter over the flaked almonds to finish.
c) Serve with any remaining lemon wedges for squeezing over.
