Spiced Salmon Pistachio Couscous

Spiced Salmon Pistachio Couscous

Wow your friends and take them to the Middle East with this fabulous salmon and couscous dish
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Details
  • 4
  • 15
  • 1 hour
  • Medium
Nutrition
  • Energy 2502kj
  • Protein 38.8g
  • Carbohydrate 54.8g
  • Total fat 22g
  • Saturate fat 4g
  • Dietary fibre 12.4g
  • Sodium 123.9mg

Ingredients

Salmon, roasted, uncoated, no added fat, skin on 4 small fillet

Cumin Ground 1 tsp

Coriander Ground 1 tsp

Spice, paprika 0.5 tsp

Couscous, uncooked 170g

Water, tap 200 ml

Craisins (Dried Cranberries) 35g

Pistachio Kernels 20g

Herbs, parsley, continental 1 cup (chopped)

Herbs, mint 1 cup

Orange juice, 125 ml

White wine vinegar, other 2 tbsp

Honey 2 tsp

Cumin Ground 1 tsp

Coriander Ground 1 tsp

Spice, cinnamon 0.5 tsp

Radish, red, raw 4 radish

Baby Spinach 280g

Pumpkin, butternut, freshly baked, no added fat 500g

Olive oil, extra virgin 1 spray

Method

Do in advance:

Peel and chop into 1cm cubes the pumpkin. Place on a baking tray covered in non-stick baking paper and spray lightly with an olive oil spray. Bake in a moderate to hot oven 180-200 degrees until soft – up to 15-20 mins.

Cool and store till ready to prepare the couscous.

On the day:

Make the dressing:

Whisk the orange juice, white wine vinegar, honey, cumin, coriander and cinnamon in a bowl.

Season with pepper.

 Bake the salmon:

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Combine the cumin, coriander and paprika in a small bowl. Rub the spice mixture over the salmon. Place on the prepared tray. Bake for about 20-30 minutes.

Prepare the couscous:

Place couscous in a large heatproof bowl. Pour over the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the craisins, pistachio and two-thirds of the dressing. Toss through the baby spinach and roast pumpkin.

To serve:

Combine the parsley, mint and radish in a small bowl. Place the couscous mixture on a serving platter. Top with the salmon and radish mixture. Drizzle over remaining dressing.

 

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