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 plate up:

  • 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 11/2 cups water, add 5 Tetley Passionfruit, Cinnamon tea bags.
  • Leave to steep 7 minutes then taste, it should be a strong concentrate.

Salmon preparation:

  • Mix ½ cup tea concentrate with 2 tablespoons chopped coriander.
  • Pour marinade over salmon fillets.
  • Cover and refrigerate for 1 hour- more if time allows.

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 and orange zest, 1 teaspoon butter, sea salt and pepper.
  • Cover til plating up. Can be transferred and reheated in the microwave for later plating.

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. (salmon should be still pink in the middle so don’t overcook.)


  • 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.