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Photo of Grilled salmon with pomegranate couscous by WW

Grilled salmon with pomegranate couscous

5
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
6
Difficulty
Moderate
Pomegranate gives this couscous a gorgeous colour, texture and flavour. The perfect complement for grilled salmon

Ingredients

Dry couscous

250 g

Broccoli

400 g, cut into florets

Green string beans

300 g, cut into 4cm lengths

Pomegranate

1 medium, halved

Fresh chives

2 tbs, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Olive oil

2 tsp, extra virgin

Red wine vinegar

1 tbs

Honey

2 tsp

Skinless salmon

750 g, (buy 6x125g fillets)

Lemon(s)

1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s)

Instructions

  1. Place the couscous in a heatproof bowl. Add 1½ cups (375ml) boiling water. Stir and set aside, covered, for 5 minutes or until water is absorbed. Use a fork to separate grains.
  2. Meanwhile, steam the broccoli and beans for 3 minutes or until tender crisp. Refresh under cold running water. Drain and set aside.
  3. Remove the seeds from the pomegranate over a bowl, allowing any juices to fall into the bowl. Add the broccoli and beans to the couscous with the pomegranate seeds, chives and parsley. Whisk together the oil, vinegar, honey and 2 tablespoons of the pomegranate juice. Season with salt and freshly ground black pepper. Add dressing to the salad and gently toss to combine.
  4. Preheat a barbecue or chargrill on high. Season salmon and lightly spray with oil. Cook salmon, for 2-3 minutes each side, or until cooked to your liking. Arrange the salmon on a serving platter with lemon wedges and parsley sprigs. Serve with the couscous salad and yoghurt.

Notes

SERVING SUGGESTION: Spiced Moroccan carrots: peel and trim 2 bunches of baby carrots. Lightly spray a large saucepan with oil and heat over medium heat. Add 1½ tsp of ground cumin and ¾ tsp of ground paprika and cook for 30 seconds. Add the carrots and ½ cup of water. Season with salt and freshly ground black pepper. Bring to the boil. Reduce heat to low and cook, partially covered, for 20 minutes or until carrots are tender and liquid has reduced. Stir in 1 tbs lemon juice and 2 tbs of finely chopped fresh coriander. Serve sprinkled with extra coriander sprigs.

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