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Tomato Couscous Salmon Bowl

Tomato Couscous Salmon Bowl



© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

This tomato couscous bowl is perfect for meal prepping and packing up for lunches. All of the components are so fresh and great on their own, but somehow taste even better when combined together in a bowl. Instead of couscous, you can use brown rice, quinoa, kamut, or buckwheat for this deliciously healthy and wholesome summer bowl.

Dressing
  • 300 ml Tomato juice
  • 1/2 tsp Ras el hanout (or garam masala)
  • 100 g Couscous
  • 200 g Sugar snap peas (or snow peas)
  • Olive oil
  • Salt and pepper
  • 2×125 g Salmon fillets
  • 1 tbsp Butter
  • 80 g Leafy greens (purslane, spinach, arugula or lamb’s lettuce)
  • Cilantro leaves
  • 1/2 Red onion, sliced into rings
  • A handful of blackberries
  • 1 tbsp Pomegranate seeds
  • 2 tbsp Pan juice from frying salmon
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1/2 tsp Dijon mustard
  • Salt and pepper, to taste
  1. Place tomato juice and ras el hanout in a saucepan and bring it to a simmer. Stir in couscous, cover and leave to stand for 10 minutes, then stir with a fork to break up any clumps.
  2. Remove the end stems and the strings of each pod. Rinse and dry them. Add a tablespoon of olive oil in a skillet over medium-high heat. Add in sugar snap peas and sautee for 3-5 minutes until crisp-tender. Season with salt and pepper.
  3. Season the salmon with salt and pepper. Heat a tablespoon of olive oil and a tablespoon of butter in a skillet over medium-high heat until very hot. Add in seasoned salmon fillets, with the skin down, and cook, undisturbed, for 5 minutes until crispy and browned.
  4. Flip the salmon over and lower the heat to medium. Cook the remaining 3 sides until the fish is cooked through, 3 more minutes.
  5. Whisk together the pan juice, olive oil, lemon juice and mustard in a small bowl. Season with salt and pepper.
  6. To serve, divide the tomato couscous into two bowls. To each bowl, add the leafy greens, cilantro, onion rings and snap peas and top with a pan fried salmon fillet. Garnish with blackberries and pomegranate seeds. Drizzle the prepared dressing over.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com



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