THE CANNY COOK SALMON WITH COUSCOUS & TZATZIKI
LOWER YOUR FOOD BILLS AND STILL EAT WELL WITH FOOD EDITOR ELEANOR MAIDMENT A full-flavoured meal for two that can be on the table in ten minutes
The changing of the clocks tends to coincide with a slowing down in the kitchen for me. I love an autumnal weekend afternoon spent preparing soups and stews, which blip away on the hob drawing out every bit of goodness while simultaneously keeping my kitchen toasty. Even with all the batch cooking, though, I still find myself frequently in need of quick and easy weeknight ideas, and couscous has become my great time-saving saviour.
People often mistake couscous for a grain. In fact, like pasta, it is made from semolina flour (durum wheat), mixed with water then rolled into balls. These can vary in size (giant or Israeli couscous requires more cooking), but the more common small-grain kind
Couscous has become my time-saving saviour
can be rehydrated in hot water in a matter of minutes.
I like a wholewheat variety (which I suppose is similar to buying wholewheat pasta) as it is slightly coarser in texture, with a nuttier flavour and about double the amount of fibre. I add salt and a squeeze of lemon before hydrating it with just-boiled water or hot stock, then turn chopped herbs through it before serving. This week’s recipe makes things even quicker by using a pre-flavoured couscous, of which there are many options available in supermarkets. I’ll usually add some frozen peas (defrosted quickly in a bowl of hot water, then drained) to the couscous before it is soaked, too.
METHOD Preheat the grill to high
(about 275C) and place a rack about two-thirds of the way up the oven.
Mix 1 tbsp olive oil with 1 small crushed garlic clove.
Brush the salmon fillets all over with the garlic oil, season, then place skin-side down on a foil-lined baking tray.
Sprinkle ¼ tsp paprika
over the top of each fillet (add a pinch of zaatar, too, if you have it in the cupboard). Place the tray on the oven rack and grill for 6-8 minutes or until the fish is just cooked through. You can turn the fillets halfway if you want to crisp up the skin.
Meanwhile, put the couscous in a heatproof bowl (add 150g defrosted frozen peas if you like). Cover with just-boiled water and soak according to packet instructions. I usually cover the bowl with a plate that I will later serve the food on to save washing up.
When ready, fluff up the couscous with a fork and serve with the salmon and tzatziki.