Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared salmon and a lemony yoghurt, then add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer!
Always refer to the product label for the most accurate ingredient and allergen information.
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
flaked almonds(ContainsTree Nuts)
baby spinach leaves
water (for the couscous)
water (for the dressing)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the couscous) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.
Finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato and 1/2 the mint with a drizzle of olive oil and a pinch of salt and pepper. Set aside. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch.
In a small bowl, combine the Greek yoghurt, a squeeze of lemon juice and the water (for the dressing). Season with salt and pepper, drizzle with a little olive oil and mix well. Set aside.
Heat a medium frying pan over a medium-high heat. Add the flaked almonds and cook, tossing, until toasted, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on the thickness of the fillet). Transfer to a plate to rest.
TIP: Patting the skin dry helps it crisp up in the pan!
While the salmon is resting, add the spring onion, spinach, lemon zest and the remaining mint to the saucepan with the couscous. Drizzle with a little olive oil and mix well to combine. Season with the salt and a pinch of pepper.
Divide the herbed couscous between plates. Top with the seared salmon and tomato salsa. Spoon over the lemon yoghurt and sprinkle with the toasted almonds.