This coconut lime couscous is loaded with lots of veggies and curry seasonings and topped with roasted salmon. It's a nutritious and flavorful dish that is perfect for preparing at home or for school.
1: Preheat the oven to 425°F.
2: Line a baking sheet with parchment.
3: Drizzle each salmon filet with olive oil and sprinkle with half of the seasoning mix. Rub into the fish.
4: Bake the salmon for 12-15 minutes.
5: In a large skillet, heat 2 tablespoons of olive oil.
6: Add the diced onion, carrots, and chopped garlic, and cook for 6 minutes.
7: Add the remaining spices and sauté for another minute.
8: Add the pearl couscous and toast for about a minute.
9: Add the chickpeas and vegetable stock, and season with salt and pepper. Stir to combine and bring to a boil.
10: Reduce to a simmer, uncovered, and cook until most of the liquid is absorbed, about 8-10 minutes, stirring frequently.
11: Add the coconut milk, lime juice, and brown sugar. Check for seasoning and adjust as necessary.
12: Add the baby spinach and let it wilt in the heat of the dish, for about 3-4 minutes.
13: Finally, add the chopped cilantro, raisins, and toasted almonds, mixing them in.
14: Serve salmon on top of the couscous.
