Pearl couscous with grilled salmon, marinated fennel and sour cream dressing
- 45 minutes
Recipe in collaboration withAvocado van de duivel
For 4 persons
Lebanese cucumbers (i.e. small ones)
good olive oil
olive oil (for frying)
salt and pepper
handful of fresh herbs: dill, basil, leaf parsley, etc.
Pearl Couscous Spelt
Soubry Pearl Couscous Spelt is made from 100% spelt grain. The selection of high-quality raw materials ensures that Soubry can offer you all the goodness of spelt in this delicious pasta. Just like the classic pearl couscous, you have to cook it like pasta, which keeps it nice and al dente. You can use it in a main course, but it also makes a perfect amuse bouche, appetizer, side dish, cold salad and even soup and dessert. Bon appétit!
- Wash and grate the zest of the lemon. Mix half of it with the olive oil and a pinch of salt and pepper. Brush the salmon with this mixture. Allow to marinate for a while in the fridge.
- Cut the fennel into very thin slices using a mandolin. Keep the green fennel tops for decoration. Squeeze the juice of the lemon and mix with the good olive oil, salt and pepper. Allow the fennel slices to marinate in this. Slice the cucumbers.
- Bring a pot of salted water to the boil and add the pearl couscous (tip: calculate 1 litre of water per 100 g of couscous). Cook for 7 minutes. Place a sieve in a colander and drain the pearl couscous. Rinse with cold water.
- Heat a grill pan and cook the salmon fillet for 3–4 minutes on each side, so that it is still a slightly dark pink in the centre. Scoop out of the pan and allow to cool.
- Finely chop the shallot. Chop the herbs. Mix with the sour cream and the rest of the lemon zest. Taste and, if you wish, season further with the marinade liquid from the fennel.
- Mix the cooled pearl couscous with the marinated fennel and cucumber slices. Using your hands, break the salmon fillet into bite-sized chunks and spread over the couscous. Drizzle with the dressing and sprinkle with the fennel tops.