Double Honey-Glazed Salmon & Moroccan Couscous

Name: Double Honey-Glazed Salmon & Moroccan Couscous with Carrot-Beetroot Toss & Mint
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 carrot; 1 beetroot; 1 brown onion; 1 packet mint; ½ lemon; 1 packet Greek-style yoghurt; 1.5 tbs honey; 2 tbs warm water; ½ sachet ras el hanout; 1 packet couscous; ¼ tsp salt; 2 packet salmon; ¾ cup water

with Carrot-Beetroot Toss & Mint

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There's a lot to love in this bountiful bowl, from the spiced couscous tossed with roasted veggies to the succulent salmon coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win!

We’ve replaced the quinoa & millet blend in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Milk

•Gluten

•Wheat

•Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

brown onion

1 packet

mint

lemon

1 packet

Greek-style yoghurt

(Contains: Milk;)

½ sachet

ras el hanout

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

2 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

Not included in your delivery

olive oil

1.5 tbs

honey

2 tbs

warm water

¼ tsp

salt

¾ cup

water

Nutritional Values

Energy (kJ)4177 kJ

Calories998 kcal

Fat49 g

of which saturates9 g

Carbohydrate69.1 g

of which sugars36.6 g

Dietary Fibre11 g

Protein69.6 g

Sodium727 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Cut brown onion into thick wedges. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. Zest lemon to get a pinch, then slice into wedges. In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• In a medium bowl, combine the honey, warm water and half the mint. Season to taste. • Meanwhile, boil the kettle. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook ras el hanout (see ingredients) and lemon zest, until fragrant, 1 minute. • Add the water and salt, bring to the boil. • Add couscous, stirring to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel, then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Turn salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.

TIP: Cook salmon in batches if your pan is getting crowded.

• Divide Moroccan couscous and roasted veggies between bowls. • Top with honey-glazed salmon and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with lemon yoghurt. Enjoy!