Middle Eastern Salmon & Veggie Couscous
with Lemon Yoghurt & Parsley
Can’t decide between sweet or savoury, don’t worry we couldn’t either so we combined it into one! Tender salmon is cooked in our Middle Eastern seasoning and then glazed in a layer of honey. You won’t have to worry about picking one flavour over the other again with this recipe under your belt.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
1 packet
Diced Beetroot
1 packet
peeled pumpkin pieces
1 clove
garlic
½
lemon
1 packet
baby leaves
1 packet
salmon
(Contains fish; )
½ sachet
Middle Eastern Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
honey
1 tbs
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into bite-sized chunks. • Place onion, diced beetroot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then cut into wedges. Roughly chop baby leaves. • Pat salmon dry with paper towel. In a medium bowl, combine salmon, Middle Eastern seasoning (see ingredients), the salt and a drizzle of olive oil. Season with pepper, then turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Add the honey and turn to coat, 1-2 minutes.
TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Add the roasted veggies, baby leaves and lemon zest to the couscous and stir to combine. Season to taste.
• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.
• Divide roast veggie couscous between bowls. Top with honey-glazed salmon, spooning over any resting juices. • Drizzle with lemon yoghurt and tear over parsley. Serve with any remaining lemon wedges. Enjoy!