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Pesto couscous with broccoli and salmon


30 mins


100g Couscous

160g Tinned chickpeas, drained

½ Broccoli heads chopped

50g Tomatoes chopped

Salmon fillet, skinless (40g per child or 140g per adult)



1 Small bunch fresh basil

10g Sunflower Seeds

10ml Olive oil

¼ teaspoon yeast flakes

Lemon juice to taste


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.