Happy COUSCOUS Day :)

Salmon and Couscous With Chilli, Courgette and Asparagus

Recipe by
Prep: 20 MINUTES | Cook: 20 MINUTES | Servings: 1



  • 75 g couscous
  • 120 g salmon fillet , skin on, scaled and pinboned
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 small courgette , sliced into batons
  • 1 small handful asparagus tips
  • 1 red chilli deseeded and finely chopped
  • 2 ripe tomatoes , roughly chopped
  • ½ lemon , juice of
  • 1 small handful fresh coriander , roughly chopped
  • 1 tablespoon fat-free natural yoghurt


  1. This super-fresh salmon and couscous salad is a tasty, wholesome and quick dinner
  2. Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with pepper and a small pinch of salt. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway.
  3. Mix the tomatoes, lemon juice, 1 tablespoon of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some yoghurt. Quick and tasty! 😉


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