Salmon Provencal with Turmeric Pearl Couscous

Ingredients

• 300g salmon fillets, cut into 4 cm pieces
• 1 cup tomato passata
• 60g green beans, cut in half
• 2 tbsp parsley
• 1 onion, thinly sliced
• 2 tbsp pitted Kalamata olives
• 2 tsp turmeric
• ¾ cup pearl couscous
• ½ red capsicum, chopped
• ½ lemon, cut in wedges
• Extra virgin olive oil
• Pepper

Methods

1. Heat oil in a medium saucepan over a medium heat. Add couscous and turmeric. Stir for 1 minute. Add ¾ cup water to couscous and simmer, covered, for about 10 minutes, or until liquid is absorbed and couscous is tender. Remove and stand, covered, for 5 minutes. Season with pepper. Stir in parsley.
2. Meanwhile, heat a lightly oiled, large, non-stick frying pan over medium to high heat. Add salmon. Cook for about 3–4 minutes, turning occasionally, until lightly browned. Remove.
3. Add onion to pan. Cook, stirring occasionally, for 2 minutes. Add capsicum and fry for 1 minute. Add passata, a dash of water and season well with pepper. Bring to a boil and then reduce heat.
4. Return salmon to pan and add beans and olives. Simmer, uncovered, stirring occasionally, for about 5 minutes, or until salmon is cooked.
5. Serve with couscous and lemon wedges. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.