Sufra Dayma:

Grilled Salmon with Green Olives on Couscous

By Moushira Abdel-Malek

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Serves 4

Ingredients:

4 skinless salmon fillets

2 cups couscous + 2 cups boiling water

1 onion (finely chopped)

1 tsp crushed garlic

1/2 cup pitted green olives (finely chopped)

1/3 cup parsley leaves (finely chopped)

2 tsp finely grated lemon rind

1 tbsp lemon juice

Extra virgin olive oil

Salt + pepper

Method:

Place couscous and some olive oil in a medium heatproof bowl. Pour over boiling water. Cover and set aside for 5-10 minutes, until liquid is absorbed. Fluff off with a fork. Add onion, parsley, lemon rind and season to taste. Stir to combine. Meanwhile, preheat a chargrill on high. Add salmon and cook for 3 minutes each side for medium, or until cooked to your liking. Remove from heat and cover with foil to keep warm. Heat a small saucepan. Add enough olive oil. Add garlic stirring only to soften. Remove from heat and add olives and lemon juice. Spoon couscous in serving plate. Top with salmon and spoon over garlic and green olive mixture and serve.