Spicy Fish Couscous

Serves: 4

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 200 gram(s) couscous
• 300 ml (½ pint) hot chicken stock
• 1 tablespoon(s) olive oil
• 4  salmon fillets, skin on
• 2  shallots, thinly sliced
• ¼ chilli, finely chopped
• 1 tablespoon(s) mild or medium curry paste
• ½tbsp Patak's Brinjal Aubergine Pickle
• 3 tablespoon(s) plain yogurt
• 50 gram(s) sultanas
• 50 gram(s) flaked almonds, toasted
• 2 tablespoon(s) coriander, roughly chopped

Method

1. Put the couscous into a heatproof bowl, pour the hot stock over, then cover with clingfilm. Leave for 10min.
2. Meanwhile, heat the oil in a pan and fry the salmon skin-side down for 4-5min. Turn over and cook for 3-4min. Set aside and keep warm. In the same pan, add the shallots and cook for 2-3min. Stir in the chilli, curry paste and a splash of water and cook for a further 1min.
3. In a small bowl, stir the aubergine pickle into the yogurt. Fluff up the couscous with a fork, then stir into the salmon pan with the sultanas and almonds. Heat through and garnish with coriander. Serve the couscous immediately, with the salmon on top and yogurt alongside.

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