Seared Honey Salmon & Couscous Tabbouleh
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Seared Honey Salmon & Couscous Tabbouleh

Seared Honey Salmon & Couscous Tabbouleh

with Garlic Dip & Pumpkin Seeds

Couscous tabbouleh is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared salmon and garlic dip, plus add a sprinkling of roasted seeds for extra goodness and crunch. This meal is a star performer!

Tags:
Easy Prep
Allergens:
Gluten(Wheat)
fish

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten(Wheat); )

1

tomato

1

cucumber

1 bunch

spring onion

1 bag

parsley

½

lemon

1 sachet

Pumpkin Seeds (Pepitas)

1 packet

salmon

(Contains fish; )

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

½ tbs

honey

¾ cup

water

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Nutrition Values

/ per serving
Energy (kJ)3198 kJ
Fat46.1 g
of which saturates6.6 g
Carbohydrate46.1 g
of which sugars10.5 g
Protein39.4 g
Sodium642 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

2
2

Finely chop the tomato and cucumber. Thinly slice the spring onion. Finely chop the parsley. Slice the lemon into wedges.

3
3

Heat a medium frying pan over a medium-high heat. Toast the pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

4
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes on each side (depending on thickness). Remove from the heat, then add the honey, gently turning the salmon to coat. Transfer to a plate to rest.

TIP: Patting the skin dry helps it crisp up in the pan!

5
5

While the salmon is resting, add the tomato, cucumber, spring onion, parsley, and a squeeze of lemon juice to the couscous. Drizzle with olive oil and stir to combine. Season to taste.

TIP: Add as little or as much lemon juice as you like depending on your taste.

6
6

Divide the couscous tabbouleh between bowls. Top with the seared honey salmon, squeezing over any remaining lemon juice. Spoon over the garlic dip. Sprinkle with the toasted pumpkin seeds to serve.