Spring Salmon and Couscous Salad

I know that I’ve had a lot of recipes on here recently. Maybe that can partly be attributed to the weather — the more time we have inside, the more time I have to do fun stuff in the kitchen, plus it’s not so insanely hot when the oven goes on. Though for the recipe I want to share with you today, you don’t even need to switch on your oven.

This couscous salad would be great to take to a potluck, and is a nice light yet filling dinner. I got the recipe with a zester from a magazine subscription once. I’ve made a few changes, so here is the modified recipe for you. It’s worth making, trust me. The recipes says that you can substitute chicken for the salmon, and I guess you could, but I thought the salmon tasted pretty top-notch.

Spring Salmon and Couscous Salad

serves 6 as a main meal, or more as part of a buffet

Marinade

zest and juice of 1 lemon
zest and juice of 1/2 orange
1 clove garlic, chopped
1/2 teaspoon cumin
1 tablespoon olive oil

Salad

1 cup water
1 1/2 cup chicken or vegetable broth
450g boneless salmon fillet
2 cups couscous
2 cups baby spinach
1/2 cup finely chopped mint
1/2 cup chopped parsley
400g can of chickpeas
1 cup frozen peas, thawed
1/2 cup chopped dried apricots (optional)
3/4 cup cashew nut pieces (optional)

Dressing

zest and juice of 1/2 orange
zest and juice of 1 lemon
1 teaspoon chilli flakes (optional)
1/2 teaspoon cumin
2 tablespoons olive oil
salt & pepper, to taste

1. Combine marinade ingredients in a shallow dish. Marinate salmon. Turn to cover.

2. Bring water and stock to the boil. In a large bowl, pour boiling water and stock over couscous. Cover and set aside for 5 minutes.

3. Combine dressing ingredients. Mix together well. Set aside.

4. To cook salmon, heat a non-stick pan over a high heat. Take salmon out of marinade and pan-fry about 3 minutes on each side, until salmon is cooked through. Add any left-over marinade. Let it sizzle for about 30 seconds. Romove from pan. Let it cool slightly, then flake.

5. Fluff couscous with a fork. Add all other salad ingredients, including flaked salmon. Mix together. add dressing and mix evenly through couscous.

ENJOY!

Just a little note: You’ll see in the photo that the mint I used was not finely chopped. While I really enjoy the flavour this gives, but Ben commented that he didn’t like the “stinging nettle leaves”. So chop them finely. :-)

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