Fuss-Free Greek Salmon & Dill Couscous Bowl
with Chopped Cherry Tomato Salad & Fetta
- Gluten
- Wheat
- Fish
- Milk
- May contain traces of allergens
- Soy
- Crustaceans
- Molluscs
Take your tastebuds on a trip to the coast with this Mediterranean salmon and aromatic dill couscous. It’s a vibrant and fresh plate featuring a zesty cherry tomato and cucumber salad, finished with a generous crumble of salty fetta. This wholesome dinner is speedy enough for a weeknight but feels like a boutique holiday on a plate.
Ingredients
1
Snacking Tomatoes
1
Cucumber
1 packet
Dill
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Vegetable Stock Pot
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 sachet
Mediterranean Seasoning
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• Boil the kettle.
• Cut snacking tomatoes into quarters.
• Roughly chop cucumber and dill.
• In a medium heatproof bowl, add couscous and stock concentrate.
• Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes.
• Fluff up with a fork, stir through dill and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season with Mediterranean spice blend both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large bowl, combine mixed salad leaves, tomatoes, cucumber and drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Divide dill couscous and chopped cherry tomato salad between bowls.
• Top with Greek salmon.
• Crumble over fetta cubes to serve. Enjoy!
