Savoury Poached Salmon and Curried Couscous - alive magazine

Ingredients

• 4 - 3 oz (85 g) wild salmon fillets, skin on
• 1 cup (250 mL) organic dry white wine
• 1 cup (250 mL) water
• 1 lemon, thinly sliced
• 2 bay leaves
• 2 sprigs Italian parsley
• 1 cup (250 mL) sugar snap peas
• 4 Tbsp (60 mL) coconut oil or extra-virgin olive oil, divided
• 1 cup (250 mL) Israeli couscous, also known as pearl couscous
• 1/4 cup (60 mL) plain yogurt
• 1 tsp (5 mL) white wine vinegar
• 1 tsp (5 mL) curry powder
• 1/4 tsp (1 mL) ground turmeric
• 1 tsp (5 mL) sea salt
• 1 tsp (5 mL) freshly ground black pepper
• 1 small carrot, peeled and coarsely grated
• 1/2 cup (125 mL) minced cilantro
• 1/2 cup (125 mL) dried currants
• 1/4 cup (60 mL) unblanched sliced almonds, lightly toasted
• 2 whole green onions, thinly sliced