Chilli rubbed salmon and pearl couscous salad

Appetizing Chilli rubbed salmon and pearl couscous salad Recipe

Add some heat to your night with this chilli-rubbed salmon and pearl couscous salad.
Chilli rubbed salmon and pearl couscous salad
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 800g butternut pumpkin, peeled, seeded, cut into 3cm pieces

  • 1 tablespoon olive oil

  • 2 teaspoons Moroccan seasoning

  • 1 cup (200g) pearl couscous

  • 4 (about 120g each) salmon fillets

  • 2 teaspoons sambal oelek

  • 250g cooked beetroot, coarsely chopped

  • 30g pistachios, toasted, chopped

  • 1/2 cup mint leaves

  • 1/2 cup coriander leaves

  • 2 tablespoons lemon juice

  • Lemon zest, to serve


  • Step 1

    Preheat oven to 200C. Line a baking tray with baking paper. Place the pumpkin on the tray. Drizzle with 1 teaspoon of the oil and sprinkle with 1 teaspoon of the seasoning. Toss to combine. Season. Bake for 20 mins or until tender.

  • Step 2

    Meanwhile, cook the couscous following packet directions.

  • Step 3

    Preheat a barbecue grill or chargrill on medium-high. Combine the salmon, sambal oelek and remaining seasoning in a large bowl. Cook for 2 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Break into large pieces.

  • Step 4

    Combine the pumpkin, couscous, beetroot, pistachio, mint and coriander in a large bowl. Drizzle with lemon juice and remaining oil. Season. Gently toss to combine. Divide among serving plates. Top with salmon and sprinkle with lemon zest.

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