Moroccan grilled salmon with couscous

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: African, Middle Eastern, Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly, Low Carb
Course: Lunch, Main
Favourite flavours: Easy recipes, Seafood

From the January/February 2008 issue of Australian Table magazine. Subscribe.

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

kJ 2300, fat 19g, sat fat 3g.

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.