Pearl couscous with confit salmon

A deliciously indulgent dinner idea for any special occasion

  • 10 mins preparation
  • 50 mins cooking
  • Serves 2
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  • 3/4 cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 teaspoon water
  • 2 teaspoon wholegrain mustard
  • 250 gram skinless salmon fillet
  • 400 gram packet frozen Birds Eye SteamFresh Plus Pearl Couscous with Chick Peas
  • 1 tablespoon freshly chopped parsley
  • 1/4 cup reserved confit cooking liquid
  • rocket and fresh dill, for garnish


  • 1
    Combine oil, honey, soy sauce, water and wholegrain mustard in a small baking dish to make confit. Add salmon and cook in a preheated oven at 100°C for 45 minutes.
  • 2
    When fish is almost cooked, cook frozen Birds Eye Pearl Couscous with Chick Peas following packet directions. Stir through parsley and keep warm.
  • 3
    Spoon couscous into serving dishes. Remove salmon and flake over couscous, combining gently.
  • 4
    Drizzle over some reserved confit cooking liquid. Garnish with rocket and dill and serve.