HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Seared Salmon & Chermoula Couscous
Easy Seared Salmon & Chermoula Couscous

Easy Seared Salmon & Chermoula Couscous

with Walnut Salad & Dijon Yoghurt

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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!

Tags:QuickEasy Prep
Allergens:GlutenSulphitesFishTree NutsMilk

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet



½ sachet

vegetable stock powder

¼ sachet

chermoula spice blend




1 packet


(ContainsFishMay be present Crustacea, Milk, Soy)

1 bag

mixed leaves

1 packet


(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)

1 packet

Dijon mustard


1 packet

Greek-style yoghurt


Not included in your delivery


olive oil

¾ cup

boiling water

½ tsp


3 tsp

vinegar (balsamic or white wine)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2868 kJ
Fat39.6 g
of which saturates7.1 g
Carbohydrate41.7 g
of which sugars7.6 g
Protein39.3 g
Sodium529 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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• 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 and leave for 5 minutes. Fluff up with a fork.


• While couscous is cooking, roughly chop tomato and 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, honey and a good drizzle of olive oil in a second medium bowl. Season to taste. Add mixed 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.