Archive of BBC Food Recipes

Couscous salad with pan-fried salmon

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook


  1. For the couscous, heat the olive oil in a pan. Pour in the couscous, and allow to roast and colour slightly in the pan for 3-4 minutes. Transfer to a bowl and pour over the hot stock. Cover with cling film set aside for 5-6 minutes, or until the couscous has absorbed all of the liquid.

  2. Fluff up the grains with a fork and stir in the pomegranate seeds and chopped fresh herbs.

  3. Preheat the oven to 180C/350F/Gas 4.

  4. For the fish, make three deep incisions in the fish and place a wedge of lemon and a slice of garlic into each. Season with salt and freshly ground black pepper.

  5. Heat the olive oil in a frying pan and fry the salmon, skin-side down, for 2-3 minutes, or until the skin is golden-brown and crisp. Transfer the fish to an ovenproof dish, sprinkle with half the herbs and add a splash of stock. Place into the oven to roast for 8-10 minutes, or until the fish is cooked through.

  6. To serve, spoon the couscous onto a serving plate and lay the fish fillet on top. Garnish with more fresh herbs.


For the couscous

  • 1 tbsp olive oil
  • 200g/7oz couscous
  • 400ml/14fl oz hot chicken stock
  • ½ pomegranate, seeds only
  • 2 tbsp chopped fresh coriander, plus extra for serving
  • 2 tbsp chopped fresh chervil, plus extra for serving

For the salmon

  • 400g/14oz salmon fillet
  • 1 lemon, cut into thin wedges
  • 2 garlic cloves, sliced
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh dill
  • splash fish or chicken stock

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