Dukkah-Crusted Salmon

Dukkah-Crusted Salmon

with Zesty Veggie & Garlic Couscous

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Take a walk on the wild side with this different spin on salmon. A bold dukkah crust, veggie-studded couscous with little jewels of currants for sweetness and citrus yoghurt elevate this well-loved fish to new levels.

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cube

chicken stock

1 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 bag

green beans

1 unit


½ unit


1 packet

Greek yoghurt


1 sachet


(ContainsSesameMay be presentGluten)

1 packet


1 packet



2 clove


Not included in your delivery

olive oil

¾ cup

water (for the couscous)

2 tsp

water (for the yoghurt)

¼ tsp


20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2300 kJ
Fat26.9 g
of which saturates9.9 g
Carbohydrate35.3 g
of which sugars15.2 g
Protein38.4 g
Sodium860 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil over a medium-high heat. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up the couscous with a fork and set aside.


While the couscous is cooking, trim the green beans and cut into 2cm pieces. Thinly slice the zucchini into half-moons. Zest the lemon (see ingredients list) to get a good pinch, then juice to get 2 tsp for 2 people / 1 tbs for 4 people. Cut any remaining lemon into wedges. In a small bowl, combine the Greek yoghurt, water (for the yoghurt) and lemon juice. Season with a pinch of salt and pepper and mix well. TIP: Add more or less lemon juice if you like.


Pat the salmon dry with paper towel, then drizzle with a little olive oil. Spread the dukkah over a board or plate. Add the salmon to the dukkah and turn to coat. TIP: Gently press the dukkah into the salmon to help it stick! In a large frying pan, heat a good drizzle of olive oil over a medium heat. Add the salmon and cook until browned and just cooked through, 3-4 minutes each side. Transfer to a plate and cover with foil to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and zucchini and season with a little salt and pepper. Cook, tossing, until tender, 2-3 minutes.


Transfer the green beans and zucchini to the saucepan with the couscous. Add the salt, lemon zest and a pinch of pepper. Mix well to combine.


Divide the zesty veggie and currant couscous between plates and top with the dukkah-seared salmon. Drizzle with the lemon yoghurt. Serve with any remaining lemon wedges. TIP: For the low-calorie option, serve with 1/2 the couscous.