Pan-fried Salmon with Lemon Couscous

Preparation

N/A

minutes

Servings

persons

Nutrition

N/A

calories

Ingredients

1 red pepper
1 green pepper
250g couscous
300ml boiling water
2 tablespoons olive oil 1 red onion, chopped 1 clove garlic, chopped grated rind and juice of 1 lemon
6 SUNSWEET Prunes, chopped
small knob of butter 4 salmon fillets

Instructions

Heat the grill. Cut each of the peppers in half and arrange skin side up on a grill pan. Cook under the grill for about I 0 minutes, turning from time to time until the skin on the peppers has blackened. Remove from the grill and wrap in cling film, leave to cool. Peel the skin from peppers and discard then dice the pepper flesh.
Measure the couscous into a bowl, pour in the boiling water and stir then leave to stand for 5 minutes. Fork through to separate the grains.
Meanwhile heat I tablespoon of the oil in a pan, add the onion and garlic until golden and softened. Stir in the lemon rind and juice, prunes, chopped peppers, couscous and seasoning. Mix together and turn into a warm serving dish.
Heat the butter and remaining oil in a frying pan, season the salmon fillets and gently fry until just cooked through, turn once during cooking.
Serve the salmon with the couscous and a freshly dressed green salad.