Dinner is Served: Salmon with Couscous and Leek

This healthy, yet delicious dinner is easy to cook and will provide you with plenty of nutrients after a long day at work.



–          Two pieces salmon fillet

–          1 ½ cups couscous

–          2 ½ cups chicken or vegetable stock

–          1 leek

–          2 tablespoons chopped parsley

–          2 tablespoons olive oil

–          2 garlic cloves, minced

–          Juice of one lemon

–          1 carrot, 1 piece broccoli, 1 small potato, 1 whole garlic clove



Marinate the salmon in olive oil, half the lemon juice and garlic for 20 minutes while you prepare the other ingredients. Put the potato, carrot, broccoli and garlic clove in the oven and start roasting. You will find that the broccoli and carrot will probably cook faster than the potato. If that is the case, remove them from heat so that they would not overcook.

Remove the salmon from the mix it was marinating in and put in a skillet and grill for at least 3 minutes on each side. Don’t overcook it or the meat will become bitter. When the salmon is almost cooked, add the remaining olive oil and garlic to the skillet, stir until the garlic is golden, then remove from heat.

As the salmon cooks, add the boiling stock to the couscous gradually. You might add less than 2 ½ cups or more depending on the texture of the couscous, add a few drops of olive oil and the remaining lemon juice and cover with cling film. Set aside for a few minutes. Then uncover and fluff the couscous.

Chop the leek and parsley and add to the couscous, fluff again. Serve your salmon on top of the couscous with the side of vegetables.

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