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Tania

Tania Ortiz
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Recipe

Salmon and Couscous Salad

25 mins
Low
10
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In addition to being delicious, this salad of salmon and couscous is low in fat, rich in protein and omega-3.
Learn more about Tania Ortiz

Ingredients

2 portions
  • 100 grams couscous
  • 1 tablespoon olive oil
  • 2 salmon fillet
  • 200 grams broccoli
  • 1 lemon juice
  • 1/2 pomegranates
  • pumpkin seeds, (Pumpkin seeds)
  • 2 bunches watercress
  • olive oils
  • 1 yellow lemon

Preparation

Put water to heat 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 starts to boil, put the broccoli inside it and the salmon on the rack. Cook for 3 minutes or until the salmon is cooked and the broccoli tender. Drain the broccoli and put it in cold water to cool.
Mix the rest of the oil and the lemon juice. Stir broccoli, pomegranate seeds, pips and couscous into the lemon dressing.
At the last moment, cut the watercress finely and stir with the couscous.
Serve with the salmon, slices of lemon to squeeze and extra olive oil on top if desired.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (2)
Maria Ter
21/06/2017 07:52:42
Superb..!!!... gracias ..!!
Tania Sinco
12/05/2014 22:05:28
Rápida, sencilla. Para toda ocasión Receta excelente para cuando se quiere preparar algo para llevar, una fiesta, un picnic o simplemente de lunch! Fresca, muy nutritiva y lo mejor de todo de sabores sencillos para todo paladar

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