Salmon and pea couscous
Time to make: 30 mins , plus 1 hr marinating
(at time of publication)
Nutrition Info.(per serve)
- 2 tablespoons olive oil
- 1/2 cup unsweetened orange juice
- 2 cloves garlic, finely chopped
- 250g salmon fillet
- 2 cups couscous
- 2 cups hot vegetable stock
- 1 cup canned or cooked kidney beans, drained, rinsed
- 1 cup canned or cooked chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 1 cup frozen peas, thawed
- 2 spring onions, chopped
- black pepper, to season
Total fat 18g
Saturated fat 5g
Dietary fibre 11g
1 To make marinade, mix half the oil, 4 tablespoons orange juice and garlic in a jug. Place salmon in a non-metallic dish. Add marinade. Marinate for at least 1 hour.
2 Place couscous in a large bowl and pour over stock. Cover and leave to stand for 10 minutes. Meanwhile, heat a non-stick frying pan until hot. Add salmon and pan-fry each side 4-5 minutes until tinged golden. Set aside to cool with any pan juices, then break salmon in bite-sized chunks.
3 Use a fork to fluff couscous. Add kidney beans, chickpeas, peas and onions. Mix well. Add salmon with reserved pan juices. Stir lightly.
4 Mix remaining orange juice and oil together. Season with pepper. Pour over couscous salad. Serve warm or cold.
Tossed green salad
Instead of vegetable stock, try garlic stock cubes or powder. For an even cheaper option, use vegetable water from cooking vegetables.