SOURCE: adapted from a donna hay recipe


  • 400 g broccoli
  • 400 g cauliflower
  • ¼ cup extra virgin olive oil
  • 1 long red chili, sliced
  • 1/3 cup (55 g) almonds
  • 4 x 180 g salmon fillets, skin off
  • ¾ cup (150 g) Israeli cous cous (also call pearl cous cous, see photo in attached PDF file)
  • ¼ store brought sundried tomato pesto
  • 1 Tbsp finely grated lemon
  • 1 Tbsp lemon juice
  • Salt and pepper to season


Pre-heat the oven to 220 C (425 F) degrees.

  • Cook the cous cous according to package instructions.
  • Place the broccoli, cauliflower, oil, chili, almonds, salt and pepper in a large bowl and toss to combine.
  • Place broccoli mixture on a large oven tray, lined with non stick paper.
  • Cook for 6-8 mins until tender and slightly charred.
  • Sprinkle the salmon with salt and pepper and place on top of the broccoli mix.
  • Cook for a further 8-10 mins or until the salmon is just cooked through.
  • Place the cous cous, pesto, lemon juice and rind, and the broccoli mix in a large bowl and mix to combine.
  • Divide the mix between serving plates (or serve on one large dish) and top with the salmon, sprinkle with sea salt.
  • Serve.

Download PDF here: Roasted Salmon and Roasted Vegetables with Israeli Cous Cous Paula Geer