Prep Time 10 minutes - Total Time 30 minutes - Serves 2
This recipe is perfect for them days when you come home from work and you don’t want to spend too much time in the kitchen. It’s so easy and quick to make that I can’t help but to quote Gino D’Acampo “minimal effort, maximum satisfied”.
And you can even make this recipe easier if you use one of those pre-mixed Mediterranean veg packets.
Ingredients
2 salmon skinless fillets.
½ yellow pepper, cut into slices.
½ red pepper, cut into slices.
1 red onion, cut into slices.
1 fennel bulb, cut into slices.
½ courgette, cut into discs.
150 g of cherry tomatoes.
1 tbsp of dried oregano.
4 tbsps of extra-virgin olive oil.
3 tbsps of balsamic vinegar.
140 g of couscous.
240 ml of chicken stock.
1 lemon, juice.
3 tbsps of sweet chilli sauce.
1 handful of mixed fresh herbs, such as mint and parsley, roughly chopped.
Method
Put all the veg into a roasting tray along with the oregano, balsamic vinegar, olive oil, season with salt and pepper and give the veg a good mix. Pop into a preheated oven set at 180℃ and roast for 25-30 minutes. Give the veg a stir halfway.
Placed the couscous in a bowl or a Tupperware squeezes in the lemon juice, season and add the hot stock with a drizzle of extra-virgin olive oil. Give the couscous a mix then cover with a lid or tinfoil and leave for 10 minutes. Once done use a fork to mix the couscous.
In another roasting tray add the sweet chilli sauce with a pinch of salt and coat the salmon on all sides. Pop into the oven with the veg and roast for around 7-10 minutes depending on the thickness of the fillets.
When the veg is ready add the couscous along with the fresh herbs, mix together and check for seasoning. Place the salmon on top and you are good to go.
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