Grilled salmon with pomegranate couscous
5
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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.
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