I’m torn. Whenever I am busy, I wish I had more time to laze around. Now that I have been pretty much lazing around for the past two days, I hate how it is proving to be counter-productive. I feel a sense of satisfaction when I get things done, whether it is getting the laundry done or even mopping the floor clean which is the reason for this sudden luxury of time.
I had a fall the other day while mopping the living hall. Nothing major but enough for me to be limping around and mom thinks I need ample bed rest as we closed the kitchen and made full use of the food delivery applications on my phone. As much as I enjoy lazing around, I hate to be unproductive. Won’t it be great if we could detach our body parts? Legs resting in bed, hands doing work in the kitchen! No, I do not want to be a superhero or a robot. I just want to get the work done quickly.
Anyways, as I’m lying in bed, I thought to share this dish that I made when my cousin came over for dinner. Since she was counting her calories, so I prepared something healthy for her. This Salmon with Lemon Couscous is not just healthy and simple, it is special enough for company, but simple enough to make on a weeknight. I seasoned the salmon with smoked paprika, pepper, and garlic. Couscous is actually a grain and it is made from tiny balls of semolina flour. It is super easy and fast to cook and totally versatile.
The couscous was cooked in chicken broth so that it gives the dish more flavor. I served this dish with a side of yogurt. Couscous and yogurt always go hand-in-hand for me and it gives the dish some kinda Moroccan vibes.
If you are not a Salmon fan, serve the couscous with some chicken instead. Couscous is especially wonderful with stews and curries. You can check out my other recipes below that would go very well with this couscous.
Thai Red Curry Chicken Meatballs
- 1 cup couscous
- 1¼ cup chicken or vegetable stock
- 1 small onion, diced
- 2 garlic, grated
- ½ lemon, zested and juiced
- 1 tbsp olive oil
- 1 tbsp butter
- 25g toasted flaked almonds (optional)
- A large handful of coriander, chopped
- Salt and pepper to taste.
- 4x 120 g salmon fillets, skin on, scaled, pin-boned
- 2 tbsp oil
- ½ lemon, juice
- 2 garlic, grated
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- ⅔ cup natural yogurt
- 1 green chili, chopped
- 1 tbsp chopped dill/coriander
- Salt and pepper to season
- Heat the oil in a saucepan. Add the onion and cook for a few minutes over low heat.
- Mix in the garlic and cook for another minute.
- Add the broth and butter.
- Season with salt and pepper and bring it to a boil
- Add the lemon juice and couscous. Give this a quick stir.
- Cover the pot with a lid and turn off the flame.
- Leave it untouched for 5-7 minutes.
- Use a fork to fluff the couscous, breaking apart any clumps of couscous.
- Stir through the lemon zest, almonds, and coriander with a fork and serve warm.
- In a bowl, add all the ingredients for the salmon, except the oil.
- Heat a non-stick frying pan over medium heat, add the oil, and pan fry the salmon fillets till cooked.
- Mix all the ingredients in a bowl and chill till ready to use.
- Place some couscous on a plate. Top off with a salmon fillet.
- Spoon over a tablespoon of the yogurt and garnish with some coriander and cherry tomatoes.