Heat water in a steamer. Season the couscous, add 1 teaspoon of oil, and pour boiling water over the couscous until covered by 1 cm, set aside. When the water in the steamer begins to boil, place the broccoli inside and the salmon on the rack. Cook for 3 minutes or until the salmon is cooked and the broccoli is tender. Drain the broccoli and place it in cold water to cool.
Mix the rest of the oil and the lemon juice. Toss the broccoli, pomegranate seeds, pumpkin seeds, and couscous in the lemon dressing.
At the last moment, finely chop the watercress and stir it with the couscous.
Serve with the salmon, lemon wedges for squeezing, and extra olive oil on top if desired.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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