Name: Our Crispy Skin Salmon with Moroccan Couscous is the perfect treat
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Yield: 4
Ingredients: 2 x 100g packets Moroccan Medley Couscous; 4 x 150g salmon portions, skin on; 2 large Lebanese cucumbers, peeled into thin ribbons; ½ cup fresh mint leaves; 200g tub beetroot hommus dip; 100g smooth feta, crumbled

Our Crispy Skin Salmon with Moroccan Couscous is the perfect treat

Everyone will love it.

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Serves 4

Prep

14M

Cook

Total

20M

TIP: We used Ainsley Harriott Moroccan Medley Couscous available from major supermarkets.

Ingredients

2 x 100g packets Moroccan Medley Couscous

4 x 150g salmon portions, skin on

2 large Lebanese cucumbers, peeled into thin ribbons

½ cup fresh mint leaves

200g tub beetroot hommus dip

100g smooth feta, crumbled

Method

Step 1

Prepare couscous according to packet directions.

Step 2

Pat salmon dry with paper towel. Season with salt. Heat an oiled, large non-stick frying pan over a medium-high heat. Add salmon, skin-side down. Cook for about 3 mins, lightly pressing down with an egg slide, until skin is crisp. Turn. Cook for a further 2-3 mins, turning, until all sides are golden and salmon is cooked to your liking.

Step 3

Toss cucumber with mint leaves in a medium bowl.

Step 4

Divide couscous, salmon, cucumber and dip among four plates. Scatter over feta. Serve with lemon (optional).

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