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Lemony Wholewheat Giant Couscous with Peas and Pan Fried Salmon

Lemony Wholewheat Giant Couscous with Peas and Pan Fried Salmon

Fresh, citrusy and easy to make! You need only one pan for this meal of salmon fillets and lemony wholewheat giant couscous. Perfect recipe for an easy midweek meal.

By Hungry_Anja

  • Serves 2

  • 30 minutes

  • 1 pan

  • Proficient

Dried Wholewheat Giant Couscous



1.For best results, gently fry 100g of couscous in olive oil for 2-3min, until golden

2.Add 200ml water to the pan and stir until it’s all absorbed. Gradually add more water, until couscous is soft and ready to serve (around 15min)

3.3min before the end stir through the peas. When done, transfer it to a bowl and let it rest for 5min. Season the couscous with salt and pepper, add juice of ½ lemon, chopped herbs and a good drizzle of olive oil, mix well and serve on a platter.

4.Whilst your couscous is resting, season the salmon with salt and pepper and use the same non-stick frying pan you used for cooking the couscous, add a drizzle of olive oil and sear the salmon fillets for 2-3 minutes on each side until golden and cooked through, make sure not to dry them out!

5.Serve them on top of couscous, lemon wedges and a crumbled feta.

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