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


  1. Heat 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.
  2. When ready, remove from the heat. Remove the skin and flake the fish.
  3. Bring a pot of salted water to a boil. Place the couscous in a serving bowl.
  4. Pour 180 grams of the boiling water over the couscous, cover and let sit for 3 minutes. Uncover and fluff the couscous with a fork.
  5. Use the remaining water to cook the broccoli. Do not overcook. Once cooked, immediately drain the broccoli and let cool.
  6. Mix 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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