Pesto couscous with broccoli and salmon
Servings 4
Total 30 mins
Ingredients:
100g Couscous
160g Tinned chickpeas, drained
½ Broccoli heads chopped
50g Tomatoes chopped
Salmon fillet, skinless (40g per child or 140g per adult)
Pesto:
1 Small bunch fresh basil
10g Sunflower Seeds
10ml Olive oil
¼ teaspoon yeast flakes
Lemon juice to taste
Directions:
Begin by delicately roasting the salmon in the oven until it is cooked to perfection.
Meanwhile, pour enough boiling water over the couscous to cover it completely. Allow it to sit covered until it swells to twice its size, absorbing the flavorful essence.
In a separate pot, gently boil the broccoli until it reaches a tender texture. Once cooked, set it aside to cool gracefully.
Now, in a blender or food processor, combine the ingredients for the pesto until they form a harmonious blend.
In a large bowl, gently toss together the pesto, broccoli, tomatoes, and chickpeas with the fluffy couscous.
Finally, serve the salmon alongside the fragrant couscous mixture, creating a dish that tantalises the senses with every bite.