Add some heat to your night with this spiced salmon and couscous salad.
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Heat half the oil in a large deep heavy-based frying pan over medium-high heat.
Season the salmon and cook for 2 mins each side. Transfer to a plate. Add pumpkin to the pan and cook, stirring occasionally, for 5 mins or until just tender.
Move the pumpkin to the edge of the pan. Heat the remaining oil in the centre of the pan. Add the onion, capsicum, ginger and garlic and cook, stirring occasionally, for 3 mins or until vegetables start to soften. Stir in the pumpkin. Add the spice mix and stir until well combined.
Add couscous and 1 cup (250ml) water. Stir until well combined. Place salmon on top of the couscous mixture and reduce heat to medium. Cover and simmer for 10 mins or until the liquid is absorbed, the couscous is tender and salmon is cooked through. Sprinkle with mint. Season and serve with yoghurt.
COOK. STORE. SAVE.
Check the fridge or freezer before you make this recipe - chicken breast fillets, lamb chops or beef porterhouse steaks also go well with these flavours, if you have them on hand. Just cook or grill to your liking before serving with the veggies.