Spiced Salmon Pomegranate and Coriander Couscous with Tomato & Watercress salad


Couscous is incredible at taking on any flavour you want it to have. Dissolve your veg stock cube in 400ml of boiling water, place your couscous in a bowl and pour over your stock.
Cover the bowl with cling film and set to one side, leaving it to cook in its own steam.

After roughly 20 minutes, stir with a fork. Depending on your couscous it may need more water but taste it and see. It should be light, fluffy and soft.

Slice your pomegranate in half but from side to side and not stem to root. 
Place a half of a  pomegranate in your hand and over a large mixing bowl hit the bottom of the pomegranate gently and this will release the berries, it will be messy so you may want to wear gloves.
Chop up your sweet dried golden berries and add these also. 

Pick the leaves of the coriander and chop roughly, add these to your pomegranate and golden berries and put aside to finish later.


Using a non stick pan, place it on the stove. The idea with fish is to not use a hot pan but let the pan and the fish heat up together - this will make the fish cook evenly.

Lightly oil your salmon and season it with the paprika spice.
Place the fish in your warm pan - don't be tempted to rush it in its cooking, your couscous will not overcook so let the salmon take its time.

When you notice your salmon about 75% cooked by looking at it side on, flip it over and let it rest in the hot pan off the stove, squeeze over half of a lemon.

Cherry tomato salad

Halve your cherry tomatoes and place in a mixing bowl.
Grind over a few turns of black pepper, and lightly season with salt and a touch of sugar.

Take your watercress and place in the same bowl. Toss this around with your hands and you will notice the salt and sugar has allowed the tomato to expel some water - this will act as a dressing for your whole salad.

Putting it all together

Your couscous will still be warm, add your pomegranate and chopped coriander and golden berries , and mix well.

For the taste, we are looking for a sweetness and that strong coriander taste, you may need to add a little salt depending on personal preference.

Place your couscous in a bowl and top it with your salmon.

Dress your salad with rapeseed oil. Place a few cherry tomatoes around the plate.

Mix your mustard and oil together in a bowl and mix well with a spoon.
Drizzle a little bit of this over you salad and the finished plate.


Prep time: 15 mins

Cook time: 30 mins

Serves: 4

  • 4 x 100g portions of Salmon fillet

  • 250kg dry couscous

  • 1 veg stock cubes

  • 80g cherry tomatoes

  • 100g watercress

  • 1 pomegranate

  • 20g dried golden berries

  • Few sprigs of coriander

  • Salt and pepper

  • 1 lemon

  • 5g Smoked paprika

  • 15g grain mustard

  • 20g rapeseed oil