Moroccan Grilled Salmon & Cous Cous Salad
2 Tassal Tasmanian salmon portions, skin on
200g cous cous
1 tbsp Masterfoods Moroccan seasoning
300g sweet potatoes, cubed &
100g rocket leaves
400g chick peas, drained
1 cup natural yoghurt
1 clove garlic, crushed
¼ cup mint leaves
Heat a frying pan over medium heat for 2 minutes. Cook salmon skin side down for 2 - 3 minutes. Turn and cook for a further 2 minutes. Remove and rest. Place the cous cous in a large bowl with the Moroccan seasoning and oil and pour over 300ml of boiling water. Stir for 1 minute then cover. Toss cous cous together with the roasted sweet potatoes, rocket leaves and chick peas. Combine the yoghurt, garlic and mint in a bowl.
Cut salmon into chunks and serve on a bed of cous cous salad drizzled with the combined yoghurt, garlic & mint dressing just prior to serving.