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!
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
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
Nutrition Values
Utensils
Instructions
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.
Finely chop the tomato and cucumber. Thinly slice the spring onion. Finely chop the parsley. Slice the lemon into wedges.
Heat a medium frying pan over a medium-high heat. Toast the pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
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!
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.
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.