Honey-Glazed Salmon & Pearl Couscous
with Chermoula Roast Veggies & Garlic Dip
- Almond
- Sesame
- Eggs
- Milk
- Fish
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Crustaceans
- Molluscs
Golden, sticky salmon meets bold spice in this vibrant showstopper. Slices of salmon are glazed in honey and served over fluffy pearl couscous alongside chermoula-roasted veggies packed with warm, fragrant flavour. A generous swoosh of creamy garlic dip brings it all together for a plate that's as impressive as it is effortless. Weeknight vegetarian has never looked this good.
Ingredients
1
Beetroot
1
Carrot
1
Cauliflower
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Golden Goddess Dressing
(Contains: Sesame)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Pearl Couscous
(Contains: Gluten, Wheat May be present: Soy)
1
Red Onion
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut cauliflower into small florets. Cut red onion
into thick wedges. Cut carrot into bite-sized chunks.
Cut beetroot into small chunks.
• Place prepped veggies on a lined oven tray. Drizzle
with olive oil, sprinkle with chermoula spice blend
and season with salt and pepper. Toss to coat.
• Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies
between two trays.
TIP: Beetroot stays firm when cooked. It’s done when
you can pierce it with a fork.
• Pat salmon dry with paper towel and season both sides.
• In a large saucepan, heat a drizzle of olive oil over
medium-high heat.
• Toast pearl couscous, stirring occasionally, until
golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add
a pinch of salt.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse and return to the pan with a drizzle of
olive oil, then stir through stock concentrate.
• When the roast veggies have 10 minutes remaining, heat a large frying pan over medium high heat with a drizzle of olive oil.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Reduce heat to medium, then add the honey. Cook, turning salmon to coat, until fragrant, 1-2 minutes.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the couscous, stir through roasted veggies until
combined.
• Divide pearl couscous between bowls.
• Drizzle with golden goddess dressing.
• Top with honey-glazed salmon.
• Serve with a dollop of garlic sauce and sprinkle
with flaked almonds. Enjoy!
