Everyday Meals

Crispy Skin Salmon With Moroccan Cous Cous


Delicious salmon on a bed of orange infused couscous with pine nuts and currants.

Prep time:10 mins

Cook time:15 mins

Serves: 2


  • ½ cup chicken stock
  • ½ teaspoon cumin
  • Zest and juice of 1 orange
  • ½ cup couscous
  • 280g pack chilled John West Tasmanian Atlantic Salmon – Skin On Fillets
  • ¼ cup currants
  • ¼ cup pine nuts, toasted
  • ½ cup fresh coriander leaves
  • Natural yoghurt, for serving


Step 1

In a small saucepan, bring stock, cumin, orange zest and juice to the boil. Remove from heat and stir in couscous. Cover and set aside to cook.

Step 2

Meanwhile, cook John West Salmon following panfry pack directions.

Step 3

Once all liquid has been absorbed from couscous, fluff with a fork and mix with currants, pine nuts and coriander. Serve immediately with John West Salmon and natural yoghurt.

Tasty Tip!

For extra Moroccan flavour, sprinkle some Moroccan seasoning onto the salmon before cooking in STEP 2.

Crispy Skin Salmon With Moroccan Cous Cous
Average user rating:
  • 5

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