Salmon with Couscous

Salmon is high in essentials fatty acids and Couscous is a tasty nutritious grain.  Both go well together.


1 medium fennel bulb

1 small bunch fresh basil

1 fresh bay leaf

1 medium fresh red chilli

1 lemon

2 medium red onions

200g ripe cherry tomatoes

60g natural yoghurt

4 x 200g salmon fillets

300g couscous

black pepper (freshly ground)

fennel seeds

sea salt

olive oil

300 ml vegetable stock 

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Put out the salmon filets on a plate, check for any bones and season with olive oil, salt and pepper (rub it all in).    Pick off the basil leaves and finely chop the stalks.  Put a large fry pan on a medium heat.


Meanwhile chop the onions trim and chop the fennel and chop the chilli (it should all be chopped quite finely). Add a tablespoon of olive oil to the pan, put in the basil stalks and the chopped vegetables. Cook on a medium to low heat for 5 minutes stirring occasionally until vegetables are tender. In a mortar and pestle pound the fennel seeds until really fine, add to the pan with a bay leaf. In a separate bowl add the couscous and pour over 300ml of just boiled water, stir to break up any lumps - use a fork.


Cut the cherry tomatoes in half; add to the pan with the already softened vegetables and season with rock salt and fresh ground pepper. Mix well and with the back of a serving spoon flatten it all out. Slowly pour over 300ml of a good quality vegetable stock. Add the couscous, mix it all around and add the salmon on top of the couscous mixture finely grate the zest of a lemon over the salmon then squeeze the lemon juice over avoiding any pips.


Cover with a tight fitting lid cook, on a medium heat (or approx ten minutes) then check. It may need 5 more minutes, you be the judge, the couscous should be fluffed up and the salmon just cooked. Turn off the heat and leave with lid on for 2 or 3 minutes then serve with a drizzle of virgin olive oil a grind of black pepper and basil leaves.


Serves 4

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