Couscous Risotto with Fennel and Salmon

Couscous Risotto with Fennel and Salmon

3.8 29 ratings

Prep. 15min

Total 35min

6 portions

Ingredients

Parmesan cheese cut into pieces
2 ½ oz
leeks sliced in half moons (¼ in)
5 oz
fennel sliced in half moons (¼ in), reserve fronds to garnish
5 oz
extra virgin olive oil
1 oz
dry white wine
2 oz
Israeli couscous
9 oz
salt to taste
1 tsp
vegetable stock
18 oz
fresh salmon fillets, skinless boneless, cubed
12 oz
unsalted butter
1 oz
lemon cut in wedges
1
cracked black pepper to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 873 mg

Protein 22 g

Calories 1611 kJ / 385 kcal

Fat 15 g

Fibre 3 g

Saturated Fat 6 g

Carbohydrates 40 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Alternative Risottos 10 Recipes
United States

You might also like...

Smoky Black Bean Soup

35min

Grated Carrot Salad

10min

Moroccan Salmon with Lemony Couscous and Vegetable Soup

1 h

Roasted Cauliflower and Kale Soup

1 h 5min

Mushroom Stroganoff

30min

Farro Risotto with Rosemary Chicken

1 h

Ratatouille with Pecorino

1 h 5min

Sausage and Lentil Stew

1 h 15min

Sticky Sriracha Shrimp Bowl

1 h

Kale Salad with Carrot and Ginger Dressing

20min

Steamed Eggplant and Ricotta Lasagna

1 h 25min

Cauliflower Tabbouleh

10min