Spicy Fish Couscous recipe
Serves: 4 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
300ml hot chicken stock
1tbsp olive oil
4 salmon fillets, skin on
2 shallots, thinly sliced
1/2 chilli, finely chopped
1tbsp curry paste
1/2 tbsp Aubergine pickle
3tbsp plain yoghurt
50g flaked almonds, toasted
2tbsp coriander, roughly chopped
Put the couscous into a bowl, pour over the hot stock, cover with cling film and leave for 10 minutes.
Meanwhile, heat the oil in in a pan and fry the salmon, skin side down for about 4 minutes, turn over and cook for another 3 minutes. Set aside.
In the same pan, add the shallots and cook for 2-3 minutes. Stir in the chilli, curry paste and a splash of water, and cook for a further minute.
In a small bowl stir the aubergine pickle into the yoghurt.
Fluff up the couscous with a fork, then stir into the pan with the sultanas and almonds. Heat through and garnish with chopped coriander.
Serve the salmon on top of the couscous with the yoghurt on the side.