Couscous with Salmon

Ingredients

• 1 cucumber
• 1 Red Onion
• 1 Organic lemon
• 400 g couscous
• Salt
• 4 tbsp olive oil
• Pepper
• 600 g salmon fillet
• 2 tbsp pine nuts (15 g each)
• 1 Pomegranate
• 1 handful herbs (e.g., basil, coriander)

Instructions

1. 1.

   Peel cucumber, cut lengthwise in halves, remove seeds and dice into small cubes. Peel onion and finely dice. Wash lemon hot, pat dry and squeeze juice from one half. Cut remaining half into four wedges.

2. 2.

   Cook couscous according to package with boiling salted water. Fluff with a fork, mix in cucumber, onion and 2 tbsp oil, season with 1 tbsp lemon juice, salt and pepper.

3. 3.

   Rinse salmon under cold water, pat dry and cut into eight equal pieces. Heat remaining oil in a pan over high heat and sear salmon on both sides for about 1–2 minutes until golden brown. Season with salt and pepper.

4. 4.

   Meanwhile toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden. Remove and cool. Separate pomegranate seeds from the shell. Wash herbs, shake dry and pick leaves.

5. 5.

   Arrange couscous on plates, sprinkle with pine nuts and pomegranate seeds, top with salmon. Garnish with herbs and serve lemon wedges beside.