Spice up your salmon with this scrumptious Chilli-rubbed salmon and pearl couscous salad recipe. Sure to add a punch.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
1 tbs olive oil
2 tsp Moroccan seasoning
1 cup (200g) pearl couscous
4 (about 120g each) 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 tbs lemon juice
Lemon zest, to serve
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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray. Drizzle with 1 tsp of the oil and sprinkle with 1 tsp of the seasoning. Toss to combine. Season. Bake for 20 mins or until tender.
Step 2
Meanwhile, cook the couscous following packet directions.
Step 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.
Step 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.
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
1 tbs olive oil
2 tsp Moroccan seasoning
1 cup (200g) pearl couscous
4 (about 120g each) 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 tbs lemon juice
Lemon zest, to serve
Description
Spice up your salmon with this scrumptious Chilli-rubbed salmon and pearl couscous salad recipe. Sure to add a punch.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray. Drizzle with 1 tsp of the oil and sprinkle with 1 tsp of the seasoning. Toss to combine. Season. Bake for 20 mins or until tender.
Step 2
Meanwhile, cook the couscous following packet directions.
Step 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.
Step 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.
