spiced salmon cous­cous salad

Sunday Tasmanian - Tassie Living - - TASTE -

2 cups ( 260g) cooked cous­cous

¼ cup ( 75g) store- bought caramelised onion rel­ish

1 x 400g can chick­peas, drained and rinsed

250g mixed cherry toma­toes, halved

1 cup mint leaves

1 tea­spoon ground cumin

1 tea­spoon ground co­rian­der

1 tea­spoon cracked black pep­per

1 ta­ble­spoon olive oil

4 x 200g salmon fil­lets, skin- re­moved lemon wedges, to serve

harissa and lemon dress­ing

2 ta­ble­spoons olive oil

2 ta­ble­spoons lemon juice

1 ta­ble­spoon harissa paste sea salt and cracked black pep­per

To make the dress­ing, com­bine the oil, lemon juice, harissa, salt and pep­per and set aside.

Place the cous­cous, onion, chick­peas, tomato, mint, salt, pep­per and two ta­ble­spoons of the harissa and lemon dress­ing in a bowl and mix. Set aside.

Mix to com­bine the cumin, co­rian­der, pep­per and oil. Heat a non- stick fry­ing pan over high heat. Rub the fish with the spiced oil and cook for three min­utes each side or un­til cooked to your lik­ing. Flake the salmon, add to the cous­cous and mix. Serve with lemon and re­main­ing dress­ing. Serves four.

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