Garlicky Shrimp-Couscous Bowls Recipe

About this recipe

Start your day with a vibrant and protein-packed breakfast that blends German-inspired flavors with garden-fresh ingredients. This dish features juicy pan-seared salmon paired with fluffy couscous, tossed with a refreshing medley of vegetables and herbs. A squeeze of lemon adds brightness, while a light yogurt dressing elevates the flavors. Perfect for fitness enthusiasts, this pescatarian meal is rich in nutrients and designed to energize your morning.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Mowi Scottish Salmon Fillets
• - Wholefood Earth Organic Couscous Wholewheat
• 3 Pack Fresh Lemon Pack Of 3
• 1 Piece Cucumber 1Pc
• - Biona Organic Whole Cherry Tomatoes
• 200 G Authentic Greek Yogurt
• 100G Trs Paprika 100G
• 1 Pack Planet Organic G's Baby Leaf Spinach
• - Filippo Berio Garlic Flavoured Olive Oil
• - Tata Salt
• 250 Ml Trs Lemon Juice 250Ml
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat a non-stick pan over medium heat and add olive oil. Season the salmon fillet with paprika, salt, and pepper, then cook for 3-4 minutes on each side until golden and cooked through. Remove from the pan and set aside to rest.
2. 2. Prepare the couscous by placing it in a large bowl. Add the lemon zest and juice, and pour over enough boiling water to cover the couscous. Cover the bowl with a lid or plate and let it sit for 5-7 minutes until the couscous absorbs the water and becomes fluffy.
3. 3. Fluff the couscous with a fork and mix in the cherry tomatoes, cucumber, baby spinach, and parsley. Adjust seasoning with salt and pepper to taste.
4. 4. In a small bowl, whisk the plain yogurt with a pinch of paprika, lemon juice, and a dash of black pepper to create a light dressing.
5. 5. Assemble the bowls by dividing the couscous mixture among serving dishes, placing a portion of salmon on top, and drizzling with the yogurt dressing. Serve immediately.