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Salmon with spiced couscous

Name: Salmon with spiced couscous recipe
Yield: 4
Cuisine: /italian
Ingredients: 500g packet frozen broad beans; 500g packet couscous; 80ml olive oil; 625ml water; 1 onion, finely chopped; 2 fresh bay leaves; 4 large garlic cloves, crushed; 2 tsp finely grated fresh ginger (substitute ginger paste); 20.00 ml tomato paste; 20.00 ml ground cumin; 2 tsp ground coriander; 2 tsp ground cinnamon; 1l chicken stock; 4 (220g each) skinless salmon pieces, pin-boned; 2 medium zucchini, cut into 1cm slices; 1 bunch broccolini; 2 tsp smoked paprika; Flat-leaf parsley leaves, to serve

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by Lucy Nunes

Delicious Team

Jan 16, 2025

"This dish is quick to put together, and you can adapt it with seasonal vegies. I love to dissolve a spoonful of harissa into the ladle of broth before pouring it over my plate." - Lucy Nunes

500g packet frozen broad beans
500g packet couscous
1/3 cup (80ml) extra virgin olive oil
2 1/2 cups (625ml) boiling water
1 onion, finely chopped
2 fresh bay leaves
4 large garlic cloves, crushed
2 tsp finely grated fresh ginger (substitute ginger paste)
1 tbs tomato paste
1 tbs ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
4 cups (1L) chicken stock
4 (220g each) skinless salmon pieces, pin-boned
2 medium zucchini, cut into 1cm slices
1 bunch broccolini
2 tsp smoked paprika
Flat-leaf parsley leaves, to serve

Method

1.

Bring a medium saucepan of salted water to the boil over medium-high heat. Add broad beans and blanch for 2 minutes. Drain and add to a bowl of iced water to cool thoroughly. Drain, peel and discard skins (see note).
2.

Place couscous in a large heatproof bowl and add 1 tbs oil. Using a fork, mix grains until well coated in oil. Season with fine salt and add boiling water, 1 cup (250ml) at a time, mixing with a fork until water is absorbed. Cover and stand for 5 minutes. Fluff up couscous with a fork, then use fingers to rub and eliminate any remaining clumps. Set aside, covered, and keep warm.
3.

Heat 2 tbs oil in a large saucepan over medium heat. Cook onion and bay leaves, stirring occasionally, for 5 minutes, or until onion is softened. Add garlic, ginger, tomato paste, cumin, coriander and cinnamon, and cook, stirring frequently, for 1-2 minutes. Add stock and 1 cup (250ml) water, stir to scrape up any bits catching on the base of the pan, and bring to the boil over medium-high heat. Cook, covered, for 5 minutes.
4.

Meanwhile, heat remaining 1 tbs oil in a large frypan over medium-high heat.
5.

Season salmon with salt flakes and freshly ground black pepper and cook for 2-3 minutes each side, until golden and cooked to your liking. Set aside, covered, and keep warm.
6.

Add zucchini to stock mixture and cook, covered, for 4 minutes. Add broccolini and cook, covered, for 2 minutes. Add peeled broad beans and paprika and taste for seasoning. Remove bay leaf.
7.

Divide couscous and salmon between 4 shallow serving plates and ladle over the vegetables and stock. Garnish with parsley leaves to serve.