Middle Eastern Spiced Salmon & Giant Couscous Salad with Feta

High ProteinLow Fat

A 520-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (150g each) salmon fillets
• 1 tsp sumac
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• Pinch of cayenne pepper
• 1 tbsp olive oil
• 100g giant couscous
• 200ml vegetable broth
• 1/2 cucumber, diced
• 150g cherry tomatoes, halved
• 50g crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and freshly ground black pepper to taste

Instructions

1. Prep: Pat the salmon fillets dry and season them with sumac, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
2. Heat 1 tbsp olive oil in a pan over medium-high heat. Pan-fry the salmon fillets for 4-5 minutes per side, until cooked through and flaky. Remove from pan and set aside.
3. In a small saucepan, bring the vegetable broth to a boil. Add the giant couscous, reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender.
4. In a large bowl, combine the cooked giant couscous, diced cucumber, halved cherry tomatoes, crumbled feta, and chopped parsley.
5. Flake the cooked salmon into large pieces and gently fold it into the couscous salad.
6. Drizzle with lemon juice and adjust seasoning with salt and pepper to taste. Serve warm or at room temperature.