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Couscous Risotto with Fennel and Salmon

Couscous Risotto with Fennel and Salmon
3.8 29 ratings
Prep. 15 min
Total 35 min
6 portions
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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
Energy 1611 kJ / 385 kcal
Fat 15 g
Fibre 3 g
Saturated Fat 6 g
Carbohydrates 40 g

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