Serving amount:
  • 2 salmon fillets
  • 1 pearl cous cous sachet
  • 1 sultanas pack
  • 1 pomegranate molasses
  • 1 turmeric sachet
  • 2 carrots
  • 1 orange
  • 1 tomato
  • 1 long green chilli
  • 1 red onion*
  • 1 parsley bunch*

Pantry staples: Salt, olive oil 

Allergens: Fish, onion, wheat, gluten

Specialised equipment: Microplane/zester, peeler 

Chef's note: In Lebanese, pearl cous cous is called “moghrabieh” which translates to “from Morocco”. It is made from durum-based semolina flour. 

* Use half of the onion provided. 

* Parsley is to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Wash the vegetables. Bring a saucepan of water to the boil. Zest then peel the orange. Cut the orange into segments then squeeze the remaining orange skeleton to collect the juice. Cut the segments in small pieces. Peel and cut the carrot lengthwise into quarters. Very finely dice the onion* and tomato. Thinly slice the chilli and 1 teaspoon of parsley leaves* per person. Pick some of the parsley leaves. 

2. Par boil the carrots 

Add the carrots to the boiling water and cook for 5 minutes or until softened. Remove the carrots and keep the water boiling. 

3. Prepare the pearl cous cous 

Add the pearl cous cous and turmeric to the boiling water and cook for 8 minutes or until soft. Take one out and taste to check if they are ready, they should be soft yet firm to the bite. Strain and add the pearl cous cous to a bowl. Mix in the orange zest, half of the sliced parsley, a splash of olive oil and a sprinkle of salt. 

4. Make the salsa 

Meanwhile, combine the onion, tomato, chilli, sultanas, remaining sliced parsley, orange pieces and orange juice. Season to taste with some olive oil and salt. 

5. Prepare the carrots 

Heat a splash of oil in a frying pan over medium-high heat. Add the softened carrots and cook for about 1-2 minutes, turning often, or until charred. Remove the frying pan from the heat and pour in the pomegranate molasses to coat the carrots. Give everything a stir then remove the glazed carrots. Wipe the pan and reserve to cook the salmon. 

6. Cook the salmon 

Heat a splash of oil over medium heat in the reserved frying pan. Add the salmon, skin side down, with a weight on top, such as a plate. Cook the salmon for 5 minutes or until the skin releases from the pan. 

7. Flip the salmon

Remove the weight. Gently flip the fish and continue cooking on the other side for 2 minutes or until almost cooked through. Remove the fish from the pan. 

8. To serve

Divide the turmeric pearl cous cous, orange and sultana salsa and pomegranate carrots between serving plates. Top with the salmon and parsley leaves.