LEMON COUSCOUS RECIPE
This is one of the fastest, easiest side dish recipes! Plus it's has a delicious bright flavor that pairs well with just about any main dish, it's incredibly versatile too.
Provided by Jaclyn
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium saucepan over medium-low heat.
- Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
- Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
- Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
- Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.
Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SALMON AND PEAS WITH COUSCOUS RECIPE
Try our delicious salmon and peas with couscous recipe
Provided by GoodtoKnow
Yield Serves: 4
Number Of Ingredients 7
Steps:
- Cook the couscous according to packet instructions. Then add the peas, olive oil and lemon juice, and season. Stir in the freshly chopped herbs and mix.
- Brush the salmon fillets with a little oil and cook on a hot griddle on both sides until golden and cooked to taste. Remove from the griddle and coarsely flake into the couscous salad. Serve warm or cold.
Nutrition Facts : @context https, Calories 600 Kcal, Fat 29 g
ROASTED SALMON WITH PEAS AND RADISHES
Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.
Provided by Kay Chun
Categories dinner, easy, weeknight, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
- Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
- Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
- Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.
HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS
Roast whole sides of salmon with Middle Eastern spices and serve with tangy citrus and currant couscous - perfect for feeding a crowd
Provided by Good Food team
Categories Dinner, Fish Course, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- Heat the oil in a large non-stick frying pan, add the onions, fennel, garlic and cumin seeds and fry, stirring frequently, for about 15 mins until the vegetables are soft and golden. Stir in the lemon zest and season. Leave to cool.
- Stir the harissa with the agave or honey. Place a salmon fillet, skinned-side down, on a large sheet of baking parchment and spread with half the harissa mixture. Top evenly with the vegetables, then cover with the other salmon fillet, positioning it so that the thickest end is on top of the thinnest end of the other fillet. Can be made up to this point, covered and chilled the day before.
- Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Brush the salmon with the rest of the harissa mixture, then lift (still on the parchment) onto the hot baking sheet and bake for 30 mins. Remove from the oven and check that the fish is cooked all the way through; if not done to your liking, cook 5 mins more and check again.
- To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning. Just before serving, pour 450ml boiling water over the couscous, stir well, then cover with a plate and leave to soak for 5 mins. Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. To serve, cut the salmon in slices, or cut thicker slices and halve to make chunky squares.
Nutrition Facts : Calories 802 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.1 milligram of sodium
PASTA WITH SALMON & PEAS
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
Provided by Caroline Hire - Food writer
Categories Dinner
Time 17m
Yield Makes enough for 2 adults + 2 children
Number Of Ingredients 8
Steps:
- Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
- Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
- Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
- Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium
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