Salmon with Couscous and Tahini Lemon Sauce

I think a lot of you will have a bit of tahini in the back of your cupboard or fridge from that time you made homemade hummus and if you're wondering what to do with it, look no further! This dish is fresh, vibrant and delicious with little pops of flavour from lemon and pomegranate to perk up your tastebuds.

I chose salmon for this recipe because it's full of gorgeous Omega-3 fats which are not only super good for you but also bring a little richness to the dish. For the couscous, I actually used an Ainsley packet as it had some added garlic and parsley flavour but you can just use plain or whatever you like. Just make sure you try this dish out - it's a flavour sensation!

Salmon with Couscous and Tahini Lemon Sauce

Serves 4

oil

140g couscous 

4 salmon fillets 

4 tbsp tahini 

2 lemons, 1 juiced, 1 cut into wedges 

½ cucumber, chopped into small pieces 

1 pomegranate, seeds only

sea salt and freshly ground black pepper

Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish. 

Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with oil and fry for 5 mins on the skin side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat. 

Mix the tahini with the lemon juice and a splash of water to make a sauce. Fluff up the cooked couscous with a fork then add the cucumber, most of the pomegranate seeds and plenty of salt and pepper. 

Divide the couscous between plates, spoon the sauce alongside then serve the salmon on top, with the rest of the pomegranate seeds sprinkled over and the lemon wedges on the side.