Double Moroccan Seared Salmon & Hummus Dressing

Name: Double Moroccan Seared Salmon & Hummus Dressing with Couscous-Spinach Salad
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet couscous; 1 packet currants; 1 sachet chicken-style stock powder; ¾ cup boiling water; 1 cucumber; 1 tomato; 1 packet hummus; 1 packet Golden Goddess Dressing; 2 packet salmon; 1 sachet chermoula spice blend; 1 bag baby spinach leaves; drizzle white wine vinegar

with Couscous-Spinach Salad

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In this easy 4 stepper, enjoy a bright and light couscous-spinach bowl with fresh and light veggies aplenty and Moroccan seared salmon for the star-studded protein.

Allergens:

Gluten

•Wheat

•Sesame

•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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

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

1 packet

currants

(May be present: Gluten, Wheat, Milk, Soy.)

1 sachet

chicken-style stock powder

cucumber

tomato

1 packet

hummus

(Contains: Sesame; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

2 packet

salmon

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

1 sachet

chermoula spice blend

(May be present: Soy.)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)4014 kJ

Fat53.2 g

of which saturates8.3 g

Carbohydrate51.9 g

of which sugars11.1 g

Protein66.9 g

Sodium1409 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. To a large bowl, add couscous, currants and chicken-style stock powder. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Pat salmon dry with paper towel. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, then gently 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, in batches, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To the bowl with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide couscous-spinach salad between bowls. • Top with Moroccan salmon. • Drizzle over hummus dressing to serve. Enjoy!