I made this for myself on Saturday evening as I fancied something quick, tasty and easy to do. Once again it’s from the Roasting Tin cookbook and is an easy all in one dish. The only slight problem that I had was that Sainsbury’s didn’t actually have any giant cous cous so I used a mixture of ordinary cous cous, quinoa and a small amount of pearl barley. It came out ok though.
2 salmon fillets
200g of giant cous cous
400ml of vegetable stock
2 lemons, zest and juice
2 tablespoons of green pesto
20g of pine nuts, roughly chopped
100g of watercress, roughly chopped
Sea salt and freshly ground black pepper
Preheat the oven to 180.
Place the giant cous cous into a roasting tin along with the vegetable stock and lemon zest.
Place the salmon fillets on top of the cous cous and then spread the pesto over the two fillets.
Press the chopped pine nuts into the pesto. Cover the dish tightly with foil and bake in the oven for 20-25 minutes.
Remove the salmon fillets from the roasting tin and stir the watercress into the cous cous.
Season to taste and then stir through the lemon juice. Serve with the salmon.