Salmon in basil‑coconut sauce with spiced couscous

• basil↗невеликий пучок

  leaves harvested

• coconut yogurt↗200г г
• lime↗сік 1

  plus 1 lime, sliced into wedges

• salmon fillet↗2
• black cumin↗1 ст. л. ст. л.
• couscous↗175г г
• turmeric↗1 ч. л. ч. л.
• ground cumin↗2 ч. л. ч. л.
• green beans↗140г г

  trimmed and each cut into 3 pieces

• broccoli↗½

  cut into small florets

• olive oil↗1 ст. л. ст. л.

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C with convection, gas 5) and prepare a kettle of boiling water. In a small bowl, finely chop the basil leaves, add 150 g of coconut yogurt, the juice of one lime and a pinch of spices, whisking to a smooth consistency.

2. 2

   Place the salmon fillets skin‑side down on a foil‑lined baking tray. Evenly spread the basil‑coconut sauce over each fillet, then sprinkle with 1 tbsp black cumin. Bake for 10‑12 minutes, until the fish is cooked through and flakes easily with a fork.

3. 3

   While the salmon is in the oven, put the couscous in a large bowl, add 1 tsp turmeric, 2 tsp ground cumin and a pinch of spices. Pour in boiling water just enough to cover the grains, cover with cling film and let stand for 10 minutes.

4. 4

   At the same time, bring a pot of water to a boil, add 140 g green beans (cut into thirds) and ½ head of broccoli (separated into small florets). Cook for 3 minutes until the vegetables are tender, then drain.

5. 5

   In a separate bowl, mix the remaining 50 g coconut yogurt with 1 tbsp olive oil and a pinch of spices. Using a fork, fluff the couscous, fold in the yogurt mixture, then add the drained broccoli and green beans and gently stir.

6. 6

   Spoon the couscous onto a plate, place the salmon on top and garnish with lime wedges. Serve immediately while the dish is still warm.