Scottish Salmon, Romano Pepper and Giant Couscous

This dish has no specific name, but I’ve made it quite often enough to claim I love every element on this plate: protein, check; colourful veg, ‘say hi’; grains, also there — it’s a complete dream meal!

Jump to Recipe

For the ingredients, I do have reasons for picking these. Let me quickly run through this with you:

• Salmon: Set aside Scottish or not; more important is that it’s individually packed and allows soaking the required portion in water to defrost when needed. Highly convenient! I use this one.
• Romano pepper: outshined normal red pepper in my opinion. It’s much sweeter. When roasting it whole, all juice is being kept inside and hence so juicy when enjoying!
• Potatoes and Brussels sprouts: many vegetables taste the best after roasted, including these two! Plus, they are so easy to prep.
• Giant couscous: also called pearl couscous or Israeli couscous. It has a nice chewy texture which you can’t get from the regular one. Nutritionally, whole grain is even better. If you don’t like or don’t have couscous, short pasta works well, too!

Pan-Sear Salmon Video

Perhaps, pan-searing salmon is the most challenging part of this recipe. Every salmon fillet’s thickness varied, and how much heat you use is also different. Meaning, you should know what you want to achieve there, rather than following any recipe blindfolded. To cook a fish perfectly requires experience, but the video below should give you a clear guideline.

Salmon is not a must in this recipe. Swap to any protein you like: chicken, other white fish…

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Scottish Salmon, Romano Pepper and Giant Couscous Recipe

Below steps may look intimidating, but none of them is difficult. Go through the steps once, have a clearer picture in mind, then start cooking.

Ingredients

Serves 2

For the couscous

• 140 g giant couscous
• a handful of salad leaf
• 6 ripe cherry tomatoes, halved
• 2 heaped tbsp basic harissa (or other salad dressing)
  • 1 tbsp lemon juice
  • 2 tsp water

For the rest

• 2 frozen salmon fillets, thawed
• 2 Romano peppers
• 2 medium potatoes, largely chunked
• 4 Brussels sprouts, halved

How to Make

1. Prepare vegetables: preheat the oven to 190ºC fan mode. In a large bowl, season the potatoes, Brussels sprouts and Romano pepper with salt, pepper and olive oil. Tips: use a pastry brush to evenly apply oil on the pepper.
2. Roast: on a lined tray, place the potatoes and Romano pepper, and set the roasting time to 25 minutes. The Brussels sprouts will need less time, thus cook later.
3. Cook couscous: meanwhile, prepare the couscous. Rinse the couscous and drain. Check the cooking method on its package and cook accordingly. I cooked mine with 5 times salted water and simmer for at least 6 minutes, until it’s cooked but retain nice chewiness. Then rinse with cold water and drain. Set aside.
4. Roast Brussels sprouts: check the veg roasting time. When it’s about 15 minutes left, pop in the Brussels sprouts as well.
5. Pan-sear salmon: season the salmon with salt and pepper. Heat a pan with just enough oil to coat the pan over medium-high heat. Place in the salmon with skin side down. When the skin has crisped up, flip to the other side and lower the heat. You can sear all sides if you want, but with gentle heat. Press the salmon flesh with a fork or tongs, if it starts looking flaky, and bounces like the bottom part of your thumb when clench, then it’s done and set it aside to cool. Watch the above video for clearer instructions.
6. Prepare harissa: freshly squeeze the lemon juice over the harissa, thin out with water and mix well. Have a taste and adjust.
7. Assemble: in a large bowl, mix the couscous, harissa dressing, cherry tomatoes and salad leaf altogether. Place it on a plate, and top with roasted Romano pepper, potatoes, Brussels sprouts and salmon.