Honey-Glazed Salmon & Moroccan Couscous

Name: Honey-Glazed Salmon & Moroccan Couscous with Carrot & Beetroot Toss
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 carrot; 1 beetroot; 1 tomato; 1 packet mint; 1 packet Greek-style yoghurt; 1 packet Fetta Cubes; 2 tbs honey; 2 tbs water (for the glaze); ¾ cup water (for the couscous); ½ sachet chermoula spice blend; ½ packet couscous; 1 packet salmon

with Carrot & Beetroot Toss

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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:

Air Fryer Friendly

•Over 30g protein

Allergens:

Milk

•Gluten

•Wheat

•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

carrot

beetroot

tomato

1 packet

mint

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

½ sachet

chermoula spice blend

(May be present: Soy.)

½ packet

couscous

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

1 packet

salmon

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

Not included in your delivery

olive oil

2 tbs

honey

2 tbs

water (for the glaze)

¾ cup

water (for the couscous)

Nutritional Values

Energy (kJ)2936 kJ

Calories702 kcal

Fat29.4 g

of which saturates5.6 g

Carbohydrate67.6 g

of which sugars36.6 g

Dietary Fibre11 g

Protein40.9 g

Sodium672 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into bite-sized chunks. Roughly chop tomato. • 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.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• 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 chermoula spice blend (see ingredients) 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. Fluff up with 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 serve with fetta yoghurt. Enjoy!