< Pesto Salmon with Couscous & Lemon Recipe

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Yield: 2 ppl

Time: 30 minutes

Notes: Can just increase the amounts for more people

Ingredients

• Israeli whole wheat couscous (any type)
• 1 2/3 cups vegetable stock
• Zest and juice of 2 lemons
• 2 skinless salmon fillets
• 2 Tbsp. of your favorite pesto (basil nicest)
• handful of watercress or rocket, roughly chopped
• Sea salt and freshly ground black pepper
• Feta, optional
• Sundried tomatoes, optional

Method

• Preheat the oven to 180°.
• Add the couscous to a roasting pan or large baking dish along with the vegetable stock and lemon zest.
• Place the salmon fillets on top of the couscous and spread the pesto over the fillets, then transfer to the oven and bake for 20 minutes.
• Remove the salmon fillets from the roasting pan and stir the chopped watercress (and feta and sundered tomatoes if using) through the couscous.
• Season to taste with sea salt and freshly ground black pepper and some of the lemon juice, and serve with the salmon.