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Salmon and orange with cranberry cous cous

Salmon and orange with cranberry cous cous


A festive cous cous salad, great for feeding a crowd

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2445kj 581kcal
  • Fat
    Med 21%
  • Saturates
    Low 23%
  • Sugar
    High 21%
  • Salt
    Low 21%

% of adult’s reference intake | Carbohydrates per serving : 85g


  • 2 oranges
  • 1 tbsp Co-op olive oil
  • 3 spring onions, trimmed and sliced
  • 100g Co-op couscous
  • 75g dried cranberries
  • 165g pack Co-op cooked Scottish salmon fillets
  • 2 tbsp Co-op cranberry sauce
  • 4cm piece cucumber, diced


  1. Zest and juice one orange. Peel and segment the other orange, removing as much pith as possible
  2. Heat the oil in a saucepan and fry the spring onions for 2-3 mins, until softened. Add the couscous, cranberries, orange zest, 3 tbsp of the orange juice and 150ml water. Heat until simmering, remove from the heat, cover and set aside for 10 mins
  3. Meanwhile, skin and flake the salmon. Mix the rest of the juice with the cranberry sauce and stir in the salmon, orange segments and cucumber
  4. Serve with the couscous

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