How to make
Clean, peel and cut the carrots diagonally into 0.2″ (0.5 cm) thick slices.
Prepare a vegetable broth from dried vegetables (carrots, leeks, peppers, etc. by taste and choice or with fresh carrots, leeks, celery, pepper, parsley, etc. of your choice.
After boiling for 5 minutes, strain the broth. Put the strained broth in a pot and boil it. Pour the couscous into the boiling broth.
Immediately remove it from the heat and cover it with a lid. Leave it to soak for 5-7 minutes.
Heat olive oil in a non-stick pan and fry the carrots in it for about 3 minutes, season them with salt and black pepper.
Stir the prepared couscous with a fork, by adding 2 tbsp. extra virgin olive oil. Transfer it into a large bowl and add the carrots, parsley, raisins (soaked in hot water) and 3 tbsp. of lemon juice.
Add as much salt as you like (optional).
Preheat the oven to 390°F (200°C).
Finely grate 1 tsp. of lemon peel and chop the parsley. Season the salmon with salt, black pepper and Mediterranean herbs (dried oregano, basil, rosemary, sage, etc. mix) and sprinkle with parsley and lemon peel. You can cover the salmon fillets with tomato slices, if you like.
Arrange the marinated fish fillets in a baking pan and drizzle them with a little olive oil.
Bake the fillets in the middle of a preheated oven at 390°F (200°C) for 15 minutes.
When the salmon is baked, remove from the oven.
Transfer the delicious couscous into a serving dish and sprinkle it with parsley. Place the baked salmon on top. Halve the lemon, cut it into slices and place it on the salmon.
A green salad and a cold white wine are the perfect addition to this Mediterranean Salmon with Couscous.
Enjoy the taste and aroma!
