Couscous with salmon in citrus marinade
Ingredients for 4:
- 300 g whole grain couscous
- 500 g salmon
- 15 mini plum tomatoes
- 10 sundried tomatoes in olive oil
- 1 lemon
- 1 lime
- Whole almonds
- Herbs and parsley
- 10 tbsp extra virgin olive oil for the marinade
- Salt and pepper to taste
Preparation time: 30 minutes
First, marinate the salmon: cut the filet into bite-sized pieces and place them in a bowl with 4 tablespoons of extra virgin olive oil, the juice of one lime and one lemon and a pinch of salt and pepper. Let it marinate for at least 30 minutes. If you want a more intense flavor, let the salmon sit in the marinade for more time.
Prepare the couscous by soaking it in hot water; when it is ready, add a couple of tablespoons of oil and break up the clumps with a fork.
Slice the sun-dried tomatoes and the fresh mini plum tomatoes, chop the almonds coarsely and parsley very finely, as well as any other aromatic herbs you may wish to add. Toss all the ingredients together in a bowl with the couscous and then add the salmon, along with a few tablespoons of the marinade.