Salmon and Couscous Salad

As receitas lá de casa
Salmon and Couscous Salad


Couscous is the anchor to this weeknight meal in a bowl, which can be ready in less than 30 minutes and calls for only six ingredients. Rather than following the package instructions, use this method to prepare the couscous: Put it in a bowl, pour boiling water over, cover the bowl, and let soak for three minutes, then fluff up the pasta with a fork. Here the couscous is served wtih blanched broccoli and pan in a dinner "bowl."


180 grams couscous
180 grams water
200 grams broccoli
olive oil
2 salmon (small or medium filets)
2 tomatoes (ripe salad)
lemon juice


1Heat a little olive oil in a non-stick frying pan over medium heat until hot. Add the salmon fillets, season with salt and lemon juice and cook until well browned on both sides.
2When ready, remove from the heat. Remove the skin and flake the fish.
3Bring a pot of salted water to a boil. Place the couscous in a serving bowl.
4Pour 180 grams of the boiling water over the couscous, cover and let sit for 3 minutes. Uncover and fluff the couscous with a fork.
5Use the remaining water to cook the broccoli. Do not overcook. Once cooked, immediately drain the broccoli and let cool.
6Mix the salmon and broccoli with the couscous. When completely cool, add the chopped tomatoes. When serving, sprinkle with a little olive oil and lemon juice. Mix and serve.
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