Salmon and pumpkin couscous
2173kj, 30g fat, 30g carbs, 38g protein – SERVES 2
1 small butternut pumpkin ● ½ medium red onion, finely sliced ● 1 tsp sea salt ● 2 garlic cloves ● 1 tbs preserved lemon peel, ● thinly sliced 2 tbs parsley, chopped ● 2 x 170g boneless salmon fillets ● 1 tbs za’atar ● 2 tbs tahini ● 60ml Greek yoghurt ● 1 tbs lemon juice ● 1 tbs water ●
1. Preheat the oven to 190°C, then peel, chop and finally blitz the pumpkin in a food processor until it has the consistency of regular couscous.
2. Add the pumpkin to a baking tray along with the red onion, salt, garlic, lemon peel and parsley. Sprinkle the salmon with the za’atar and a pinch of salt and place on top of the pumpkin.
3. Bake uncovered for 25 mins until the salmon is tender. Combine the tahini, Greek yoghurt, lemon juice and water and drizzle over the dish to serve.