Herby Salmon & Veggie Pesto Couscous
with Cherry Tomatoes & Garlic Sauce
- Milk
- Cashew
- Fish
- Gluten
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
Light, fresh and full of good vibes — this Salmon & Veggie-Pesto Couscous is the weeknight dinner you didn't know you needed. Fluffy couscous gets tossed with vibrant veggies and fragrant pesto, topped with tender salmon and finished with a creamy garlic sauce and a bright squeeze of lemon. Simple, satisfying, and seriously delicious.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1
Lemon
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
Utensils
Cooking Steps
Halve the cherry tomatoes. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients) to get a good pinch, then slice into wedges.
In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the salmon and toss to coat.
Heat a large frying pan over medium-high heat. When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
Return the frying pan to a medium-high heat. Add the water and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then cover with a lid or foil and remove from the heat. Set aside until all the water is absorbed, 5 minutes.
Fluff up the couscous with a fork, then stir through the cherry tomatoes, baby spinach, basil pesto, lemon zest, a good squeeze of lemon juice and a pinch of salt and pepper.
Slice salmon (if preferred). Divide the veggie-pesto couscous between bowls. Top with the salmon. Dollop over the garlic sauce to serve. Enjoy!
