Serves 2 People:

Carbohydrates: 105g Per Serving       Protein: 56g Per Serving       Fats:  4g Per Serving       Calories: 695 Per Serving

  • 250g Israeli couscous (also called pearl couscous)
  • 1 small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1/2  Cucumber, halved lengthwise and thinly sliced
  • 1 small shallot, thinly sliced
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp olive oil kosher salt and black pepper
  • 4  pieces skinless salmon fillet


  1. Cook the couscous according to the package directions; rinse to cool.
  2. Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  3. Meanwhile, heat the remaining tablespoon of oil in a large non-stick skillet over medium-high heat.
  4. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds.
  5. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad
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Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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