Today I wanted to share this gorgeous light lunch recipe. You may be thinking that it looks very summery, however the flavours in the cous cous and the warm salmon makes it perfect for Autumn. Salmon is one of my favourite things to cook because you can add so many different flavours, and it is so easy! I also love cous cous because it is filling without being too heavy and rich. This salad is very bright and colourful, which always makes me think that it is quite healthy. 
“I have heard people say that the brighter the food, the healthier it is”
Salmon and Cous Cous Salad
Ingredients (serves 1):

1 skinless and boneless Salmon Fillet // 1 Lemon // 1/4 red pepper // 50g cous cous // olive oil // seasoning // butter // handful coriander// handful mixed salad leaves // handful croutons // french dressing // 

Heat some oil and a knob of butter in a small frying pan. Whilst that is heating rub salt and pepper into the salmon fillet. Followed by the juice of half the lemon. Once the butter is bubbling, add the salmon slowly and keep on a low heat. Push down slightly. Boil the kettle ready for the cous cous. 

Whilst the salmon  is cooking, prep the cous cous. The salon will only need turning once. Finely chop the pepper and coriander. In a small bowl add the cous cous, and use a fork to mix in the other half of the lemon juice, olive oil, salt and pepper. Top with boiling water and cover with cling film. 

Once the salmon is cooked place on some paper towel to get rid of excess oil. Then, cool slightly and then tear roughly. I love this as it gives the salad a real rustic feel. 

Once the cous cous has been cooked, mix in the pepper, coriander and more seasoning using a fork. Then mix in the salad leaves and a tiny amount of french dressing. They should wilt slightly as the cous cous is warm.  Place the cous cous salad in a bowl, then roughly place the salmon on top followed by the croutons. 
How yummy does that look? Let me know if you try out the recipe 🙂



– have a great day –

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