This tomato couscous bowl is perfect for meal prepping and packing up for lunches. All of the components are so fresh and great on their own, but somehow taste even better when combined together in a bowl. Instead of couscous, you can use brown rice, quinoa, kamut, or buckwheat for this deliciously healthy and wholesome summer bowl.
Dressing
300 ml Tomato juice
1/2 tsp Ras el hanout (or garam masala)
100 g Couscous
200 g Sugar snap peas (or snow peas)
Olive oil
Salt and pepper
2x125 g Salmon fillets
1 tbsp Butter
80 g Leafy greens (purslane, spinach, arugula or lamb's lettuce)
Cilantro leaves
1/2 Red onion, sliced into rings
A handful of blackberries
1 tbsp Pomegranate seeds
2 tbsp Pan juice from frying salmon
1 tbsp Olive oil
1 tbsp Lemon juice
1/2 tsp Dijon mustard
Salt and pepper, to taste
Place tomato juice and ras el hanout in a saucepan and bring it to a simmer. Stir in couscous, cover and leave to stand for 10 minutes, then stir with a fork to break up any clumps.
Remove the end stems and the strings of each pod. Rinse and dry them. Add a tablespoon of olive oil in a skillet over medium-high heat. Add in sugar snap peas and sautee for 3-5 minutes until crisp-tender. Season with salt and pepper.
Season the salmon with salt and pepper. Heat a tablespoon of olive oil and a tablespoon of butter in a skillet over medium-high heat until very hot...
