Tonight we're letting salmon shine by pairing it with a simple salad and spiced chermoula couscous. Chermoula is often paired with seafood as it’s big on earthy herby flavours, spice and zest. It's a winning combination!
Always refer to the product label for the most accurate ingredient and allergen information.
couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
chermoula spice blend
mixed salad leaves
vinegar (balsamic or white wine)
In a medium saucepan, combine the water and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil. Add the couscous, chermoula spice blend (1 tsp for 2 people / 2 tsp for 4 people) and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, thinly slice the apple. In a small bowl, combine the Dijon mustard and Greek yoghurt (see ingredients). Season with salt and pepper and mix to combine. TIP: Dijon mustard can be a strong flavour, feel free to use less if you prefer!
Heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a plate and set aside.
Return the large 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 salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes on each side (depending on thickness).
In a medium bowl, combine the vinegar, honey and a drizze of olive oil. Season with salt and pepper. Add the mixed salad leaves, apple and walnuts to the dressing and toss to coat.
Divide the chermoula couscous between plates and top with the salmon. Drizzle with the Dijon yoghurt and serve the salad on the side.