Golden Salmon & Roast Veggie Couscous
with Hummus & Pine Nuts
- Gluten
- Wheat
- Fish
- Pine nut
- Sesame
- May contain traces of allergens
- Soy
- Crustaceans
- Molluscs
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Walnut
- Eggs
Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky salmon get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of hummus and some pine nuts for crunch!
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1
Capsicum
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Red Onion
1
Zucchini
1 sachet
Vegetable Stock Pot
1
Lemon
1 packet
Parsley
1 packet
Pine Nuts
(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut)
1 packet
Rocket Leaves
1 packet
Hummus
(Contains: Sesame May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut)
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Slice lemon into wedges. • Cut capsicum and zucchini into small chunks. Roughly chop red onion. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• In a medium saucepan, combine the water and stock concentrate and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute of cook time, add the honey to pan, turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• Add the roasted veggies, rocket and a sqeeze of lemon juicee to the pan with the couscous. Toss to combine. Season to taste. • Divide roasted veggie couscous between bowls. Top with salmon, hummus and pine nuts to serve. Tear over parsley leaves. Enjoy!
