• Katie Lolas

Seared Salmon & Pearl Couscous Tabouli W/ Lemon Tahini Sauce

Seared salmon & pearl couscous tabouli with tahini lemon sauce - a simple, fresh and healthy lunch or dinner option bursting with colour and lemony goodness!


Serves: 4

Ready in: 30 minutes


Ingredients

  • Olive oil

  • 1 clove garlic, crushed

  • 1 cup pearl couscous

  • 2 cubes vegetable stock

  • 2 tomatoes, diced

  • 2 cucumbers, diced

  • ½ cup loosely packed mint leaves, chopped

  • 2 lemons

  • ½ cup plain yoghurt

  • 2 tbsp tahini

  • 4 salmon fillets



Method


Step 1. Add a splash of olive oil to a medium-sized pot over high heat. Add the crushed garlic and cook for 1 min or until fragrant. Add 1.5 cups of water and vegetable stock and bring to the boil. Add couscous, stir, and simmer for 7- 10 mins or until the water is completely absorbed. Once the water is absorbed remove from heat, add tomatoes, cucumber, fresh mint, a drizzle of olive oil, half lemon juice, and mix. Season with salt and pepper. Set aside


Step 2. Combine plain yoghurt, tahini, juice of 1/2 a lemon and 2 tbsp water in a small bowl. Season with salt to taste and set aside


Step 3. Turn frying pan to a medium-high heat and add a drizzle of olive oil. Pat salmon dry with paper towel and season well with salt and pepper. Once the pan is hot, add salmon and cook for 2-3 mins each side. Squeeze extra lemon juice to taste over the salmon while they’re cooking. Remove salmon from heat and set aside to rest


Step 4. Divide the peal couscous tabouli between plates. Top with seared salmon, and serve with a lemon wedge and lemon tahini sauce


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