Spiced Salmon Pistachio Couscous
Details
- 4
- 15
- 1 hour
- Medium
Nutrition per serve
- 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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