Honey-Glazed Salmon & Moroccan Couscous

Name: Honey-Glazed Salmon & Moroccan Couscous with Carrot & Zucchini Toss
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: 1 packet Couscous; 1 sachet Middle Eastern seasoning; 1 packet Greek-Style Yoghurt; 1 Zucchini; 1 packet Mint; 280 g Salmon; 1 Capsicum; 2 Carrot; 1 packet Fetta Cubes; 1 drizzle olive oil; 1.5 tbs honey; 2 tbs water (for the glaze); ¾ cup water (for the couscous); 1 drizzle vinegar (balsamic or white wine) (pantry)

with Carrot & Zucchini Toss

Up to 180$ + Free Treats / Extras for Life

There's a lot to love in this bountiful bowl, from the spiced couscous to the roasted beetroot and carrot and we can’t forget the succulent salmon coated in honey and mint. it's a stunning combination that's easy to pull together too – win-win!

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

High Protein

Allergens:

Gluten

•Wheat

•Milk

•Fish

The quantities provided above are averages only.

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Middle Eastern seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Zucchini

1 packet

Mint

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

Capsicum

Carrot

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

1.5 tbs

honey

2 tbs

water (for the glaze)

¾ cup

water (for the couscous)

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories720 kcal

Energy (kJ)3010 kJ

Fat31.7 g

of which saturates8 g

Carbohydrate67 g

of which sugars31 g

Dietary Fibre8 g

Protein41.3 g

Sodium694 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Halve capsicum. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste with salt and pepper.

• In a medium bowl, combine the honey, water (for the glaze) and half the mint. Season to taste. • In a medium saucepan, add the water (for the couscous) and bring to the boil. Add Middle Eastern seasoning and cook until fragrant, 1 minute. • Add couscous (see ingredients) and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Add a drizzle of vinegar and olive oil and fluff up with a fork.

• 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. Turn salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.

• Divide Moroccan couscous and roasted veggies between bowls. • Top with honey-glazed salmon and spoon over any remaining glaze from the pan. • Garnish with remaining mint and dollop over fetta yoghurt to serve. Enjoy!