Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Salmon and Asparagus Couscous with Lemon and Mint

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Salmon and Asparagus Couscous with Lemon and Mint

    Lightly smoked salmon fillets and asparagus – a match made in heaven.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 2


    • 200ml hot chicken stock
    • 200g asparagus tips
    • 100g couscous
    • 2 Lightly Smoked Salmon Fillets, together about 260g, from the fish service counter
    • 1 small garlic clove
    • 1 tbsp capers, rinsed
    • 20g pack fresh mint
    • Grated zest and juice of ½ lemon
    • Pinch of caster sugar
    • 2 tbsp olive oil
    • 4 salad onions, thinly sliced


    1. Preheat the grill to medium. Place the stock in a small pan, add the asparagus, cover and simmer for 2 minutes. Add the couscous, stir, then cover and leave off the heat for 10 minutes until all the liquid is absorbed. Meanwhile, grill the salmon for about 5 minutes on each side until cooked through. Break into large flakes
    2. Place the garlic and capers in a mini blender or food processor and chop finely. Add the mint and lemon zest and whizz. Add the lemon juice, sugar, olive oil and 2 tablespoons of cold water and whizz again until well blended. Season
    3. 3 Gently stir together the salmon, couscous, asparagus and salad onions, then ripple through the lemon and mint drizzle. Divide between bowls and serve warm.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars