Poached salmon, almond and grapefruit couscous

Name: Poached salmon, almond and grapefruit couscous
Yield: For 2 as a main course
Ingredients: 1 carrot, peeled and coarsely grated (shredded); 1 small handful flat-leaf (Italian) parsley on the stalk; 1 grapefruit; 100 g (3½ oz./generous ½ cup) couscous; 1 small handful salad leaves (I used pea shoots); 1 lemon, halved; 2 salmon fillets (150–175 g/5½–6 oz. each), bones removed but skin left on; 2 spring onions (scallions); 1 tbsp extra virgin olive oil; 3 tbsp flaked almonds, lightly toasted and roughly chopped

Preparation info

For
2
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This is a healthy and light meal and you can serve the salmon straight from the poaching liquor or at room temperature. Poach the salmon in a saucepan wide and deep enough to hold the pieces in one layer. Ideally, it should be at least 8cm (3in.) deep. The couscous can also be served with a variety of other fish or meats, or topped with grilled (broiled) vegetables, salad leaves and toasted mixed seeds and nuts. Never use boiling water to soak your couscous – it makes it clump together.