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Grilled salmon with broad bean, mange tout and mint couscous
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4 x 150g salmon fillets
2 tsp olive oil
275ml vegetable stock
180g essential Waitrose couscous
100g trimmed mange tout peas
200g essential Waitrose fresh or frozen baby broad beans
juice of 1 lemon
2 tsp extra virgin olive oil
1 garlic clove
20g pack of mint leaves
1. Preheat the grill to medium-high. Boil the vegetable stock and pour into a bowl with the couscous, cover with clingfilm, then leave to stand for 10 minutes.
2. Cook the mange tout peas in boiling water for 1 minute. Remove and set aside. Add the broad beans and cook for 4 minutes, drain and shell.
3. Fluff the couscous with a fork, then stir in the lemon juice, extra virgin olive oil and garlic clove. Toss with the mint and veg, then season.
4. Brush the salmon fillets with the olive oil, season and grill for 10-12 minutes. Serve on the couscous.
Typical values per serving:
This recipe was first published in July 2011.