Name: Pearl couscous with confit salmon
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2
Ingredients: 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

Pearl couscous with confit salmon

A deliciously indulgent dinner idea for any special occasion

Serves 2

Prep

10M

Cook

50M

Total

Ingredients

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

Method

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.

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