Dukkah Crusted Salmon
with Couscous and Lemon Yoghurt
Cooking Steps
Add the water (for the couscous) to a medium saucepan and crumble in the chicken stock cube (check ingredients list for amount). Bring to the boil. Add in the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Transfer the couscous to a large bowl and set aside to cool.
While the couscous is cooking, trim the green beans and cut into 2cm pieces. Cut the zucchini into 0.5cm half-moons. Zest the lemon until you have a pinch of zest. Juice the lemon. Combine the lemon zest, Greek yoghurt, water (for the yoghurt) and 2 tsp (for 2 people)/1 tbs (for 4 people) of lemon juice in a small bowl. TIP: Feel free to add as much or as little lemon juice, according to your taste preference. Season to taste with a pinch of salt
Drizzle the salmon fillets with a little olive oil and season with salt and pepper. Sprinkle over the dukkah and gently press into the fillet. Heat a good drizzle of olive oil in a large non-stick frying pan over a medium-high heat. Add the dukkah coated salmon fillets and cook for 3 minutes on each side, or until browned and just cooked through. Set aside on a plate and cover with foil to keep warm.
Return the frying pan to a medium high heat with a drizzle of olive oil. Add the green beans and zucchini and season with a little salt and pepper. Cook for 2-3 minutes or until tender.
Transfer the green beans and zucchini to the large bowl with the couscous. Add the currants, the salt (use suggested amount), season with pepper and mix well.
Divide the couscous between plates and top with the dukkah crusted salmon. Spoon over the lemon yoghurt drizzle. Enjoy!
