Salmon with Fragrant Couscous

Salmon with Fragrant Couscous_mobile
Salmon with Fragrant Couscous


  • 6 Tetley Twists Passionfruit with Twist of Hibiscus tea bags
  • 1 ½ cups water
  • 1 teaspoon butter
  • 1 cup couscous
  • ¼ cup slivered almonds
  • 1 ½ teaspoons fresh thyme leaves, chopped
  • Black pepper, ground
  • ½ teaspoon sea salt
  • Zest of 1 orange
  • Juice of ½ orange
  • 1 Tablespoon Olive oil
  • 4 fresh skinless salmon fillets, 200g each, boned


To Serve:

  • 1 lime cut into 8 wedges
  • ½ bunch coriander, coarsely chopped
  • 4 handfuls fresh rocket leaves
  • 2 tablespoons olive oil
  • 1 orange, sliced with skin on


To make concentrate:

  • Boil 1 1/2 cups water and add 5 Tetley Twists Passionfruit with a Twist of Hibiscus tea bags.
  • Leave to steep for  7 minutes, then taste. It should be a strong concentrate.

Salmon preparation:

  • Mix ½ cup tea concentrate with 2 tablespoons chopped coriander.
  • Pour over salmon fillets to marinate. 
  • Cover and refrigerate for minimum of 1 hour.

To make couscous:

  • In a saucepan placed over low heat, sauté slivered almonds, shallots and thyme in 1 tablespoon olive oil until golden (2-3 minutes).
  • Add sea salt, orange juice and 1 cup Tetley tea concentrate and bring to a boil.
  • Remove from the heat. Add couscous and cover tightly.
  • Let stand for 10 minutes or until liquid is absorbed.
  • Stir gently with a fork to separate grains and fluff couscous.
  • Stir in coriander, orange zest, 1 teaspoon butter, sea salt and pepper.
  • Cover until ready to serve. 

To cook salmon:

  • Heat 2 tablespoons olive oil in a frying pan until very hot.
  • Lift salmon from the marinade, adding to the hot pan.
  • Cook 2 minutes, gently turn and cook further 2-3 minutes until still pink in the middle.


  • Toss rocket in a little olive oil, place a handful on each plate.
  • Spoon the couscous in the middle of the rocket, top with the salmon fillet.
  • Sprinkle with a little of the chopped coriander, add 2 lime wedges to the side and serve.


Tetley Tips:

  • Couscous can be made ahead and reheated in the microwave. 
  • Salmon should still be pink in the middle; make sure to not overcook it.