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
Ingredients2 portions
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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