Salmon with Pomegranate and Watercress Couscous
Ingredients:
- 250g (9oz) couscous- 2 tbsp Donegal Rapeseed Oil with Lemon, plus a little extra, if liked
- 500ml (18fl oz) boiling water
- 75g (3oz) rice flour
- 1 tbsp sumac, plus a little extra to garnish
- 150g (5oz) organic salmon fillets, pin-boned and skinned
- 75g (3oz) toasted pumpkin seeds
- 2 tbsp flax seeds
- Finely grated rind of 1 lemon
- 2 large handfuls of watercress
- 1 small pomegranate, halved and seeds removed (skin discarded)
-Lemon wedges, to garnish
Harissa Yoghurt:
- 2 heaped tbsp. thick Greek yoghurt
- 2 tsp harissa paste
- Sea salt and freshly ground black pepper
Instructions
1: Place the couscous in a heatproof bowl and season well, then stir in 1 teaspoon of the oil. Pour over the boiling water, cover tightly with cling film and set aside.
2: Heat the rest of the oil in a large non-stick frying pan over a medium to high heat. Put the rice flour in a shallow dish with the sumac and season generously with salt and pepper.
3: Dust the salmon in the flour mixture, shaking off any excess. Add to the heated oil in the frying pan and cook for 2-3 minutes on each side, until crisp and golden. Meanwhile, fluff up the couscous with a fork, then fold in the pumpkin seeds and flaxseeds with the lemon rind.
4: At the last moment, roughly chop the watercress and toss it through the couscous with the pomegranate seeds.
5: Mix the yoghurt and harissa together in a small bowl and season to taste. Cover with cling film and chill until needed.
6: Arrange the crispy salmon on plates and add an extra light sprinkling of sumac. Add a small mound of the couscous, then drizzle over a little extra oil, if liked.
7: Garnish with lemon wedges and add a spoonful of the harissa yoghurt to serve.
