Seared Salmon with Couscous and Beetroot

Pearl couscous is downright delicious to eat. The small balls are ever-so-slightly chewy with a toasty flavor that works beautifully with roasted sweet potato and beetroot. Topped with succulent salmon, this is an absolute delicious!

Instructions

  1. Preheat the oven to 220°C • Cut the sweet potato (unpeeled) and beetroot (unpeeled) into 1cm chunks • Slice the red onion into 2cm wedges • Place the sweet potato, beetroot and onion on an oven tray lined with baking paper • Drizzle with olive and sprinkle with the smoked paprika • Season with a pinch of salt and pepper • Toss to coat, then roast until tender, 25-30 minutes • In a large frying pan, heat a drizzle of olive oil over a medium-high heat • Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes • Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) • Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes • Transfer to a large bowl.
  2. While the pearl couscous is cooking, zest the lemon to get a pinch, then slice into wedges • In a small bowl, combine the yogurt and a generous squeeze of lemon juice • Season with a pinch of salt and pepper • Return the frying pan to a medium-high heat with a drizzle of olive oil • Season the salmon with salt and pepper on both sides • When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 3-4 minutes on each side (depending on thickness).
  3. Pick and roughly chop the mint leaves • Add the roasted veggies, lemon zest, a drizzle of olive oil and the mint (reserve a little for garnish!) to the pearl couscous in the bowl • Season to taste with salt and pepper.
  4. Divide the beetroot and mint pearl couscous between plates • Top with the salmon • Drizzle with the lemon yoghurt and serve any remaining lemon wedges on the side • Sprinkle with the reserved mint.

Tools you will need:

Pearl couscous is downright delicious to eat. The small balls are ever-so-slightly chewy with a toasty flavor that works beautifully with roasted sweet potato and beetroot. Topped with succulent salmon, this is an absolute delicious!

Ready In

35 mins

Difficulty

Easy

Yield

Serves 2

Ingredients

  • 350

    Sweet Potato ( gr )

  • 1

    Onion ( pc )

  • 1

    Couscous ( cup )

  • 1

    Lemon ( pc )

  • 2

    Salmon Fillet ( unit )

  • 1

    Beetroot ( pc )

  • 2

    Paprika ( T )

  • 1

    Vegetable Stock Cube ( unit )

  • 250

    Yogurt ( gr )

  • 2

    Mint Leaves ( unit )

  • 20

    Butter ( gr )

  • Olive Oil to taste

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 290kCal