fussy eater turned foodie

Salmon, Vegetable and Couscous Medley

This year I was lucky enough to go and visit my best friend in Rio, whilst he was travelling the world! Typical Brazilian food consists of lots of fatty coxhinas, empanadas and fejoida which are all very heavy and filling. I was living off daily acai as I loved it so much but I knew I needed to get some nutrients so paid a visit to Balada Mix and tried their salmon and vegetable couscous. I was so impressed I realised I needed to recreate it with my own spin at home. I soon realised this is one of the most healthy, macro friendly and super easy meals that can be prepared in advanced, refrigerated and eaten over a few days!


Salmon Vegetable Couscous



150g Couscous or Bulgar Wheat

1/2 Vegetable Stock Cube

1 Tbsp Olive Oil or a good few pumps of coconut oil spray

2 Large Salmon Fillets, skin removed

1 Aubergine, chopped into small chunks

1 Courgette, quartered and thinly sliced

1 Red Bell Pepper, finely chopped

1 Green Bell Pepper, finely chopped

Handful of Mushrooms, chopped

Handful of Cherry Tomatoes, quartered

1 tsp of Garlic powder

Salt and Pepper to taste

2 Large Salmon Fillets

1 tsp of Za’atar

Juice of 1 Lemon

Few TBSP’s of Greek Yoghurt (to serve)

Serves 4



Prepare the couscous or Bulgar Wheat to instructions** and add the stock cube to the water,

Heat a large frying pan to a medium high heat, add half the oil,

Add the courgette and cook for a few minutes till browning and add the peppers and aubergine,

Cook the vegetables for 5 minutes, stirring often then add the mushrooms and cherry tomatoes,

Keep cooking for a further 5-10 minutes until the vegetables soft and add the garlic powder, salt and pepper,

Remove from the pan, bring the heat up quite high and add the rest of the oil,

Coat the salmon with the Za’atar and at to the frying pan, fry on both sides for a few minutes each side, until browning then break up the salmon with a spatula,

Keep stirring until the salmon is starting to crisp up, if sticking add a bit more oil,

Add the vegetables back to the pan, turn down the heat and add the cooked couscous or bulgar wheat,

Squeezed over the juice of one lemon and give a really good stir to ensure all the flavours are mixed!

Serve with greek yoghurt and another sprinkling of Za’atar

Enjoy! <3 xx


Salmon Vegetable Couscous


** For anyone who is unsure – steep the couscous in double its volume of boiling water and the stock and cover for 10 minutes. For bulgar wheat, add the bulgar, stock and double its volume of water to a pan, bring to the boil, cover and simmer on a very low heat for ten minutes.


Salmon Vegetable Couscous

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