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salmon & mango cous cous salmon & mango vegetable cous cous

Summer has finally arrived, meaning soups are out the window and summer salads are in. When the weather’s sunny I always find I want to make something quick and easy in the kitchen so I can spend more time outside enjoying it.

This delicious salmon dish is light, easy to make and perfect for summer. I recently made it with my friend Maz after a lovely day of sunny hiking (where we both realised we need to get fitter!) and rather than coming home and indulging in sugary food and a stodgy dinner we vowed to make something healthy.

The key ingredient to the cous cous is the mango which gives it such a delicious sweet flavour. I am a big fan of adding fruit to salads, I remember when I first saw watermelon salad on a restaurant menu and did question how appetising it would be but when made right it really works. Apple is usually the chosen fruit when making salads but after trying this mango cous cous I think I might just be using mango a lot more!

mango cous cous with salmon Ingredients (Serves 4)

4 skinless & boneless salmon fillets

4tsp cajun spice mix

Finely grated zest and juice of 2 limes

300g plain dried cous cous

300ml vegetable stock

8 spring onions, sliced

1/2 cucumber, diced

25g fresh coriander, finely chopped

zest and juice of 1 lemon

2 ripe mangos, peeled, stoned and cubed


  1. Pre heat the oven to 200 degrees C/fan 180 degrees C/gas mark 6. Spray a roasting tin with low calorie cooking spray and place the salmon fillets inside, skin side down.
  2. Stir together the spice mix and lime juice and rub over the salmon, marinating it. Leave for 10 minutes.
  3. Meanwhile boil the kettle and get your vegetable stock ready. Put the cous cous in a medium sized bowl and pour the stock over. Cover with cling film and leave to absorb for ten minutes, then uncover and set aside to cool.
  4. Roast the salmon for 15 minutes. Stir the cous cous with a fork then add the spring onions, cucumber, pepper, coriander, lemon zest and juice, lime zest and mango.
  5. Garnish with coriander and serve.