Couscous Risotto with Fennel and Salmon
TM6 TM5

Couscous Risotto with Fennel and Salmon

3.8 (24 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1611 kJ / 385 kcal
Protein
22 g
Carbohydrates
40 g
Fat
15 g
Saturated Fat
6 g
Fibre
3 g
Sodium
873 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

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

More information

Alternative recipes