Chilli-spiced Salmon with Pura Tabbouleh

This easy supper spices up salmon fillets with cumin seeds and a little red chilli, seared in Pura Liquid Coconut Oil and served with a lively tabbouleh salad – with a Pura Liquid Coconut Oil, cider vinegar and mustard dressing.

Preparation time: 15 minutes Cooking time: 15 minutes Serves: 4


  • 250g bulghar wheat or couscous
  • 1 red onion, finely chopped
  • 4tbsp Pura Liquid Coconut Oil
  • 2tbsp cider vinegar
  • 2 tomatoes, chopped
  • 1 small bunch fresh flat-leaf parsley, chopped
  • 1 small bunch fresh mint, chopped
  • 4 x 150g salmon fillets
  • 1tsp cumin seeds
  • 1 red chilli, deseeded and thinly sliced
  • Salt and freshly ground black pepper


  1. Rinse the bulghar wheat or couscous in a sieve, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 5-6 minutes. Turn off the heat and cool for 10 minutes.
  2. While the bulghar wheat or couscous is cooling, mix the red onion with 2tbsp Pura Liquid Coconut Oil and the vinegar. Season.
  3. Drain any liquid from the warm bulghar wheat or couscous and mix it with the red onion, tomatoes, parsley and mint. Season and stir gently to mix.
  4. Heat the remaining 2tbsp of Pura Liquid Coconut Oil in a large frying pan. Add the salmon fillets and cook over a medium-high heat for 6-8 minutes, turning once, and adding the cumin seeds and chilli after 4-5 minutes.
  5. Share the warm tabbouleh between 4 serving plates and arrange the salmon fillets on top, drizzling the cooking juices over them.

Cook’s tip: Make the tabbouleh separately to serve as a salad – it’s perfect as part of a packed lunch, or simply for serving as a side dish.

We created a range of oils which are easy to use and highly versatile. Find out more