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Couscous salad with pollock and relish

The refreshing couscous salad with pollock and a spicy relish is a flavorful dish that is perfect for summer days.This summery couscous salad with pollock and relish serves approximately 4 people.

Ingredients

250gReady-to-serve couscous
100gPeas
Orange blossom water
250gChicken stock
Pomegranate syrup

Salt
Pepper
4units.itemsPollock loins

1units.itemsLemon
Pomegranate syrup
25gTomasu soy sauce
1units.itemsLittle gem
300gJeremy's Relish Red Hot

Preparation

  1. Heat the chicken stock and season with salt and pepper.
  2. When the chicken stock boils, add the couscous and stir well.
  3. Let the mixture stand covered for 5 minutes.
  4. Fluff the couscous with a fork and add a few drops of orange blossom water to taste.
  5. Add a good splash of pomegranate syrup to taste and mix well.
  6. Mix the peas into the couscous and season with salt and pepper.

  1. Cut the pollock loins from the top down to 1 centimeter from the bottom.
  2. Butterfly the pollock loins and season with salt and pepper.
  3. Coat the pollock well with oil to prevent sticking.
  4. Also oil the barbecue grill, but watch out for the flames.
  5. Grill the pollock loins and remove from the grill before they are fully cooked.
  6. Finish cooking on a tray on the barbecue.

  1. Place the lemon in the hot coals and turn regularly until it starts to sizzle.
  2. Let the lemon cool completely.
  3. Mix the relish and the Tomasu soy sauce together and stir well.
  4. Make a wide strip of couscous on the plate.
  5. Place the grilled pollock on the couscous.
  6. Garnish with little gem tips, a wedge of grilled lemon, and a spoonful of relish-soy sauce.
  7. Finally, drizzle some pomegranate syrup over the couscous.