BAKED SALMON WITH COUSCOUS & SPRING VEGIES
SERVES 4 PREP 25 MINS COOK 25 MINS
• 2 cups couscous
• 180g tub marinated feta, drained, reserving oil
• 2 tbsp Moroccan seasoning
• 5 green onions, thinly sliced
• 400g can chickpeas, drained, rinsed
• 2½ cups chicken stock
• 2 cups frozen broad beans, thawed, peeled
• 1 bunch asparagus, halved lengthways
• 2 tbsp chopped fresh dill, plus extra to serve
• 4 x 150g pieces salmon fillet, skin off
• lemon wedges, to serve
1 Place couscous, reserved oil from feta, 1 tbsp seasoning, onion, chickpeas and stock in an ovenproof dish (30cm x 25cm).
2 Arrange broad beans, asparagus and dill over couscous. Top with salmon. Sprinkle salmon with remaining seasoning. Cover with foil.
3 Cook…
