Easy Seared Salmon & Chermoula Couscous
with Walnut Salad & Dijon Yoghurt- Gluten
- Wheat
- Fish
- Walnut
- Milk
- May contain traces of allergens
- Soy
- Crustaceans
- Mollusc
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Bursting with paprika and cumin, and a touch of turmeric and coriander, our chermoula spice blend works a treat with seafood. Add a dollop of Dijon yoghurt for creaminess and tang, and serve with a sweet and peppery salad to balance out the salmon's lovely richness. Don't forget the walnuts - they turn the dish into a textural treat!
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
½ sachet
vegetable stock powder
¼ sachet
chermoula spice blend
(May be present: Soy.)
1
tomato
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
mixed salad leaves
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
Dijon mustard
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
¾ cup
boiling water
½ tsp
honey
3 tsp
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. • In a medium heatproof bowl, combine couscous, vegetable stock powder (see ingredients) and chermoula spice blend (see ingredients). • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then stir to combine. Immediately cover with a plate, then leave for 5 minutes. • Fluff up with a fork.
• While the couscous is cooking, roughly chop tomato. Set aside. • In a small bowl, combine Dijon mustard and Greek-style yoghurt. Season with salt and pepper to taste.
TIP: Dijon mustard is quite strong in flavour, feel free to use less!
• 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 (depending on thickness). • Meanwhile, combine the vinegar, the honey and a good drizzle of olive oil in a second medium bowl. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Divide chermoula couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with walnut salad. Enjoy!
