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“This is a quick but impressive dish by Jamie Oliver.”

Ingredients Nutrition


  1. Put your couscous in a bowl, then pour over just enough water to cover it.
  2. Set aside for 3 minutes to allow the couscous to soak up the water.
  3. Slice the salmon widthways into finger-size or twofinger-size strips (I've made 3 out of each fillet), drizzle with olive oil, and season with salt and pepper.
  4. Heat a non-stick frying pan and add the courgettes, asparagus tips and chilli. The vegetables will need 2-5 minutes, depending on their size and on your taste.
  5. Heat another non-stick frying pan and add the salmon strips (non-skin side first). They will need one minute on each side.
  6. Mix the tomatoes, lemon juice, 4 tablespoons of the olive oil and the coriander into the couscous and season to taste.
  7. Add the couscous to the veggies in the pan and mix.
  8. Put the salmon strips on top of the couscous, place a lid on and put back on a high heat for a minute.
  9. Serve:
  10. Slide everything on to plates and spoon over some sour cream.

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