Quick Seared Double Salmon & Veggie Couscous Bowl
with Herby Mayo & Parsley
Fibre-rich, colourful, nutritious, flavoursome – these are just a few of the ways we can describe this amazing couscous dish. Topped with fresh and flavourful salmon with a drizzle of herby mayo, don’t be too surprised when your tastebuds love it just as much as your body does!
We’ve replaced the basil in this recipe with parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
green beans
1
courgette
2 clove
garlic
2 packet
salmon
(Contains fish; )
1 packet
parsley
½ packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¾ cup
boiling water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, trim and halve green beans. Slice courgette into half-moons. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and courgette until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with couscous.
• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season generously on both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches for best results). TIP: Patting the skin dry helps it crisp up in the pan!
• To bowl with the couscous, add a drizzle of white wine vinegar and stir to combine. Season to taste. • Divide super green couscous between bowls. Top with salmon. • Drizzle over dill & parsley mayonnaise and tear over parsley to serve. Enjoy!