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Pearl Couscous with Grilled Salmon and Herby Yoghurt Sauce
- 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
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