Herby Chickpea & Couscous Salmon 🐟🌿✨

Serves 4 | 40 minutes

Ingredients

For the salmon:

4 salmon filets

½ tsp. garlic powder

4 tbsp. herb sauce

For the couscous:

100g wholewheat couscous (uncooked)

1/2 can of chickpeas, drained (approx 210g)

4 tbsp. basil, finely chopped

4 tbsp. dill, finely chopped

4 tbsp. parsley, finely chopped

4 tbsp. cilantro, finely chopped

2 shallots, diced

1 tsp. lemon zest

1 tsp. garlic powder

Method

1. Season salmon with garlic powder, salt, and pepper.


2. Heat 1 tbsp olive oil in a large saucepan/skillet over medium heat. Cook salmon until browned and cooked through. Remove salmon and set aside.

3. To the same pan, add another 1 tbsp olive oil and cook shallots for 1-2 minutes. Set aside. 



4. In a bowl, make couscous according to package instructions. Then mix in the earlier-cooked shallots, as well as lemon zest, spices, herbs, and chickpeas. Season with salt and pepper and stir to combine.



5. Serve salmon alongside couscous and drizzled with my pesto sauce (2 tablespoons of olive oil mixed with two tablespoons of pesto).