Sometimes, you just need syns in your life! Why not give yourself a treat meal that only uses up 4 of your daily syns? This delicious Slimming World-friendly meal of salmon, Moroccan inspired cous cous and salad gives you the exotic taste mix you’ve been craving, without the guilt of really cheating your diet.
The syns in this meal come from the dried cranberries and raisins added to the cous cous for the Moroccan vibes. The cous cous you use should carry no syns, so make sure you buy the right one before eating this meal. Ideally you want dried plain cous cous that cooks more or less instantly just by adding water.
Baked Salmon & Moroccan Inspired Cous Cous Recipe
This is an easy weeknight dinner that feels like a gourmet treat – and it’s only 4 syns!
Baked Salmon & Moroccan Inspired Cous Cous Ingredients (serves 2)
- 2 fillets of salmon
- 200g dried cous cous
- 1/2 tin of chickpeas – drained
- 10g dried cranberries
- 15g dried sultanas
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1 red pepper
- 1 red onion
- 1 bag of mixed leaf salad
- packet of steamed beetroot
- Put salmon on a foiled baking tray and cook for 20 minutes at 200°C.
- While the salmon is cooking finely chop the red pepper and red onion and cook on a high heat in a frying pan, using low calorie cooking spray to stop them from sticking to the pan.
- Add the dried cous cous to a heat-proof bowl and throw in the dried cranberries, dried sultanas, smoked paprika, cumin, coriander and cinnamon and stir round.
- Follow the instructions on the packet of cous cous (it usually involves adding boiling water and covering bowl while the water is absorbed)
- Once the cous cous and red pepper and red onion is done, add the cous cous to the frying pan, keep on a medium heat and stir around. Keep warm in the pan if it’s ready before the salmon.
- Once the salmon is ready, place on a plate with the cous cous, add mixed leaf salad and sliced steamed beetroot and enjoy!
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