Name: Moroccan grilled salmon with couscous
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 eschalot, finely chopped; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; 1 pinch chilli powder; 3 saffron threads; 1/4 cup chopped parsley leaves; 1/4 cup chopped coriander leaves; 1 lemon, juiced; 2 tablespoon canola oil; 4 130g salmon fillets; 1 1/2 cup (300g) couscous; 1 1/2 cup (375ml) boiling water

Ingredients

1 eschalot, finely chopped

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1 pinch chilli powder

3 saffron threads

1/4 cup chopped parsley leaves

1/4 cup chopped coriander leaves

1 lemon, juiced

2 tablespoon canola oil

4 130g salmon fillets

1 1/2 cup (300g) couscous

1 1/2 cup (375ml) boiling water

Method

1.Process eschalot, spices, herbs, lemon juice and 1 tablespoon of oil. Pour into a shallow dish, reserving 1/4 cup to serve. Add salmon and turn to coat. Refrigerate, covered, for 1 hour to marinate.

2.Line a barbecue grill with foil or brush lightly with oil and preheat on high. Cook salmon for 2 minutes each side, until opaque.

3.Meanwhile, stir couscous and remaining oil into boiling water. Season and stand, covered, for 5 minutes. Fluff up with a fork and serve with grilled salmon and reserved sauce.

This marinade, called chermoula, is very popular in Morocco. It can be used with other fish, chicken or lamb. Long chain omega-3 fats from oily fish are more effective than shorter omega-3 fats from plants as they can be used directly by the body without having to be changed first. Your heart and blood vessels will benefit from long chain omega-3 fats, which keep blood flowing freely to prevent clots, and drop the level of triglycerides, a blood fat that is dangerous at high levels.
Note

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