Pearl Couscous with Grilled Salmon and Herby Yoghurt Sauce

METHOD

Step 1

In a blender, combine all the ingredients for the dressing, expect the water. Blend on high until smooth. Add water 1 Tbsp. at a time until it comes together in a nice runny consistency.

Step 2

Cook couscous as per the packet instructions. Then set aside and allow to cool.

Step 3

Heat a non-stick fry pan on low heat. Grill the salmon for 5 mins on each side. Or until cooked to you’re liking and set aside. In a large bowl, combine the couscous, cucumber, cheery tomatoes and red onion.

Step 4

Serve the salad between two bowls and then top with salmon and drizzle with herby yoghurt sauce and enjoy!

Recipe courtesy of Shelley Good Eats

Ingredients:

260g Tassal Fresh Tassie Salmon, Skin Off
1 cup Pearl couscous
1 Lebanese cucumber, diced
250g Cherry tomatoes, halved
½ Red onion, finely chopped

Herby Yoghurt Sauce
¼ cup Greek Yoghurt
1 Tbsp. Dill
1 Tbsp. Mint Leaves
2 Tbsp. Parsley
Juice of 1 lemon
3 Tbsp. Water