Salmon and pea couscous

Serves: 4

Time to make: 30 mins , plus 1 hr marinating

Ingredients

2 tablespoons olive oil
½ cup unsweetened orange juice
2 cloves garlic, finely chopped
250g salmon fillet
2 cups couscous
2 cups hot vegetable stock
1 cup canned or cooked kidney beans, drained, rinsed
1 cup canned or cooked chickpeagarbanzoXsgarbanzosX, drained, rinsed
1 cup frozen peas, thawed
2 spring onions, chopped
black pepper, to season

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Instructions

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1 To make marinade, mix half the oil, 4 tablespoons orange juice and garlic in a jug. Place salmon in a non-metallic dish. Add marinade. Marinate for at least 1 hour.

2 Place couscous in a large bowl and pour over stock. Cover and leave to stand for 10 minutes. Meanwhile, heat a non-stick frying pan until hot. Add salmon and pan-fry each side 4-5 minutes until tinged golden. Set aside to cool with any pan juices, then break salmon in bite-sized chunks.

3 Use a fork to fluff couscous. Add kidney beans, chickpeas, peas and onions. Mix well. Add salmon with reserved pan juices. Stir lightly.

4 Mix remaining orange juice and oil together. Season with pepper. Pour over couscous salad. Serve warm or cold.

Serving suggestion

Tossed green salad

Variations

Instead of vegetable stock, try garlic stock cubes or powder. For an even cheaper option, use vegetable water from cooking vegetables.

Nutrition Info (per serve)

Calories 576 cal

Kilojoules 2410 kJ

Protein 33 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 70 g

Sugar 5 g

Dietary fibre 11 g

Sodium 530 mg

Calcium 90 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.