Raw Salmon with Couscous and Mint

Raw Salmon with Couscous and Mint

From ‘5 Ingredients 10 Minutes’ Print Book page 204
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This is based on kibbeh, a Middle Eastern dish of raw meat mixed with herbs and bulghur or cracked wheat. Lamb is the most commonly used meat, but I’ve gone for a lighter option with salmon. If you’re after a more substantial meal, serve with some warmed pita bread. Or you could serve as a starter shared between 4.

Serves two
190g couscous
1/4 of a small red onion, finely diced
300g sashimi grade salmon, finely diced
4 tablespoons lemon juice + lemon halves, to serve
3 sprigs mint, leaves picked and roughly chopped

1. Combine couscous and 2 tablespoons extra virgin olive oil in a heat-proof bowl.

2. Pour over 250ml boiling water. Cover and allow to stand for 5 minutes.

3. Fluff couscous with a fork and stir in onion, salmon, lemon and mint.

4. Taste and season and serve with lemon wedges.

VARIATIONS
vegan/vegetarian – replace the salmon with a drained can of chickpeas and increase the couscous and water by 95g/125 ml each.

gluten free – replace the couscous and water with a drained can of chickpeas that have been roughly chopped.

cooked salmon – if you can’t get sashimi-grade fish, pop the salmon in with the couscous and boiling water so it cooks.

budget – replace salmon with canned tuna in oil.