Moroccan grilled salmon with couscous

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Middle Eastern; Modern Australian

Healthy options: Low carb; Healthy

Serves: 4

Type: Kids; Easy; Seafood; Couscous; Family

Tools

Kitchen friendly view

Photography: Dean Wilmot

By Suzanne Gibbs

Ingredients

1 eschalot, finely chopped
½ teaspoon paprika
¼ teaspoon ground cumin
pinch of chilli powder
3-4 saffron threads
¼ cup chopped parsley leaves
¼ cup chopped coriander leaves
juice of 1 lemon
2 tablespoons canola oil
4 x 130g pieces salmon fillet
1 ½ cups (300g) couscous
1 ½ cups (375ml) boiling water

Preparation method

1. To make marinade, process eschalot, spices, herbs, lemon juice and 1 tablespoon of oil. Reserve 1/4 cup to serve and place remaining marinade in a shallow dish. Add salmon and turn to coat. Refrigerate covered for 1 hour to marinate.

2. Line a barbecue grill with foil or brush lightly with oil. Preheat on high. Arrange fish on grill and cook for 2 minutes each side, until cooked. Salmon should be opaque with a slight translucence in centre.

3. Meanwhile, stir couscous and remaining oil into boiling water. Season to taste and stand covered for 5 minutes. Fluff up with a fork and serve with grilled salmon and reserved sauce.

Tip: This recipe uses a favourite Moroccan marinade called chermoula. Use it with other grilled fish, seafood, chicken or lamb.

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