Salmon with broad bean couscous

(43 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Salmon with Broad Bean Cous Cous
Salmon with Broad Bean Cous Cous
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

The delicate flavour of salmon combines with the minty, zesty fluffy couscous to creat a refreshingly light and tasty meal.


  • 225g (8oz) frozen broad beans
  • 4 salmon fillets
  • 45ml (3tbsp) olive oil
  • 225g (8oz) couscous
  • Juice and finely grated rind from 1 lemon
  • 30ml (2tbsp) fresh chopped mint
  • Lemon wedges, to garnish

Nutritional info: Salmon is a rich source of Omega-3 fatty acids, which are good for your heart and arteries. Experts recommend eating fish at least twice a week.


  1. Bring a pan of water to the boil and add the broad beans. Boil for 2-3 mins, then drain and rinse under cold water. Gently squeeze the bright green beans out of the grey outer skins and set aside.
  2. Brush the salmon with 15ml (1tbsp) of the olive oil and fry in a non-stick frying pan for 4-5 mins on each side until just cooked.
  3. Meanwhile, place the couscous in a heatproof bowl and cover with boiling water. Leave to soak for 10 mins until all the water has been absorbed. Fluff up with a fork and stir in the beans, lemon rind and juice, olive oil and mint. Mix well and season with salt and freshly ground black pepper.
  4. Serve the salmon steaks on the broad bean couscous and garnish with lemon wedges.

Your rating

Average rating

  • 3
(43 ratings)

Your comments

comments powered by Disqus

FREE Newsletter