Salmon and roasted vegetable couscous

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Category: Lunch Dinner


4 Salmon Fillets
2 courgettes, sliced
1 red pepper, diced
1 yellow pepper, diced
3 tbsp olive oil
250g couscous
1 pinch ground black pepper

Salmon and roasted vegetable couscous Directions

  1. 1. Mix the vegetables together, season and add half of the olive oil.
    2. Place vegetables into an ovenproof dish and cook in a preheated oven 200ºC/400ºF/gas
    mark 6 until tender.
    3. Meanwhile mix the couscous with the lemon juice & zest and prepare the couscous by
    pouring boiling water or stock over couscous. Cover and allow the couscous to swell for 5
    minutes. Fluff up couscous with a fork and add butter and spices if desired. Fluff the
    prepared lemon couscous with a fork, add the vegetables and season.
    4. In a frying pan heat up the rest of the olive oil, and cook the salmon for about 3 minutes on
    each side over a medium heat.
    5. To serve, spoon some couscous in the centre of the plate, sit the salmon on top and drizzle a
    little olive oil on top.

Recipe notes

Serves 4

Nutrition facts

Per Serving

Kcal: 162 kcal
Kjoule: 674 Kjoule
Fibers (g): 2.1g
Sodium (mg): 0.1mg
Carbs: 13.6g
Sugar (g): 1.7g
Fat: 7g
Saturated fat (g): 1.1g
Proteins: 9.7g

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