Name: Za’atar salmon with couscous and grilled vegetable salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 500g piece boneless salmon fillet, skin on; 1 Tbsp za’atar (see Cook’s tip); Sea-salt flakes and freshly ground black pepper, to season; 250g pearl couscous; 2 cups chicken stock; 2 1/2 Tbsp extra virgin olive oil; 2 zucchinis, sliced diagonally; 175g pkt mini capsicums, halved and seeded; 300g tomato medley, halved; 1/4 cup mint leaves, finely chopped; 1/2 cup flat-leaf parsley leaves, finely chopped; 1 baby cos lettuce heart, roughly chopped; 1 eschalot, finely chopped; 1/4 cup pistachios, roughly chopped; Chargrilled lemon halves, to serve; POMEGRANATE DRESSING; 1/4 cup apple cider vinegar; 1/4 cup pomegranate molasses; 2 Tbsp extra virgin olive oil

Elevate a summery salmon salad with just the one ingredient: spice rub (za’atar). It adds so much extra flavour with very little fuss!

Looking for more salmon recipes? Or more in the mood for a summer salad?

Note: In addition to the preparation time listed above, you will need extra time to cool your couscous.

Ingredients

500g piece boneless salmon fillet, skin on

1 Tbsp za’atar (see Cook’s tip)

Sea-salt flakes and freshly ground black pepper, to season

250g pearl couscous

2 cups chicken stock

2 1/2 Tbsp extra virgin olive oil

2 zucchinis, sliced diagonally

175g pkt mini capsicums, halved and seeded

300g tomato medley, halved

1/4 cup mint leaves, finely chopped

1/2 cup flat-leaf parsley leaves, finely chopped

1 baby cos lettuce heart, roughly chopped

1 eschalot, finely chopped

1/4 cup pistachios, roughly chopped

Chargrilled lemon halves, to serve

POMEGRANATE DRESSING

1/4 cup apple cider vinegar

1/4 cup pomegranate molasses

2 Tbsp extra virgin olive oil

Method

Put salmon on a plate. Rub all over with za’atar. Season with pepper. Cover and refrigerate for 1 hour.

Meanwhile, put couscous and stock in a saucepan on high heat. Bring to boil. Reduce heat. Cook, covered, for 10-12 minutes or until liquid is absorbed and couscous is tender.

Remove from heat. Drizzle with 2 teaspoons of the oil and stir with a fork to separate grains. Set aside to cool completely, stirring occasionally to separate grains.

For Pomegranate dressing, put vinegar, molasses and oil in a screw-top jar. Season. Secure lid. Shake well to combine.

Preheat the grill section and flatplate of a barbecue, or a chargrill pan and large frying pan (if using a stovetop), on high. Put zucchini and capsicum in a bowl.

Drizzle with 1 tablespoon of the remaining oil. Season. Toss well to coat. Cook vegetables on grill/chargrill pan for 4-5 minutes each side or until charred and tender. Return to bowl.

Drizzle salmon with remaining oil. Cook salmon on barbecue flatplate, or frying pan on stovetop, for 3-4 minutes each side or until browned and cooked to your liking. Transfer to a clean plate. Flake salmon with a fork.

Put couscous, zucchini mixture, tomato, herbs, lettuce, eschalot and pistachio in a large bowl. Season.

Drizzle with dressing. Toss to combine. Transfer to a serving plate and top with flaked salmon. Serve with chargrilled lemon halves.

COOK’S TIP

Buy za’atar at the supermarket, or make your own by combining 2 Tbsp toasted sesame seeds, 3 tsp sumac, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp ground cumin and 1/4 tsp sea-salt. Store za’atar in airtight container for up to two months.

What is za’atar?

Za’atar is a family of herbs that are combined to make a herb mix. This spice mixture usually includes toasted sesame seeds, sumac, and several other spices.

The best thing about za’atar is that you can replicate it at home yourself, or if you do not enjoy too many spices, you can simply substitute it with ground thyme.

What is couscous made from?

Couscous is made from crushed wheat flour, that is rolled into granules or pearls. This actually makes it a form of pasta rather than a grain like rice. However, couscous is certainly still a stand out from pasta, as pasta forms are usually molded or extruded rather than rolled.

You may also like:

Salmon gado gado

Grilled salmon and cos salad

Epic summer salad

Kim Coverdale

Ingredients

Method

What is za’atar?

What is couscous made from?

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