Moroccan Salmon with Fruity Cous Cous | Recipes | Major
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Ingredients
- Salmon Steaks - Skinless 6 x 125g
- Major Moroccan Mari Base 112g
- cous cous 600g
- Boiling Water 750ml
- Butter 75g
- Pear - Peeled and Finely Chopped 500g
- Dried Apricots - Finely Chopped 120g
- Dried Figs - Coarsely Chopped 150g
- Flat Leaf Parsley 15g
- Roasted Pine Nuts 60g
- Major Moroccan Mari Base 90g
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