Middle Eastern Salmon with Couscous



300 grams Atlantic salmon fillets
200 grams chickpeas
60 grams baby spinach
2 tbsp roasted capsicum
1 tbsp Middle Eastern spices
1 carrots
1 zucchini
1 cup couscous
1 cup boiling water
0.5 lemons
2 tbsp Greek yoghurt*
extra virgin olive oil*
salt & pepper*

*pantry item


1. Toss salmon with seasoning to entirely coat each fillet. Place on baking paper on an oven tray. Toss Zucchini with a little olive oil, salt & pepper and place on the same tray. Cook in the oven for about 10 to 12 minutes, or until the salmon is cooked to your liking.
2. Meanwhile, place couscous and lemon zest in a bowl. Pour over boiling water, stir and cover. Stand for 5 minutes and then fluff with a fork. Season well with salt and pepper. Stir through chickpeas, carrot, capsicum and spinach.
3. Squeeze juice from half the lemon and cut the remaining half into wedges. Whisk juice with oil and pour over salad. Toss gently to combine.
4. Serve salmon and zucchini with couscous, yoghurt and lemon wedges.

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