Sticky Herb Salmon & Moroccan Couscous

Name: Sticky Herb Salmon & Moroccan Couscous with Veggie Toss & Fetta Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 Capsicum; 2 Carrot; 1 sachet Chermoula Spice Blend; 1 packet Couscous; 1 packet Fetta Cubes; 1 packet Greek-Style Yoghurt; 1 packet Mint; 280 g Salmon; 1 Zucchini; 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 Veggie Toss & Fetta Yoghurt

Recipe Development TeamUpdated on February 16, 2026

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Calories

:

747 kcal

Protein

:

43.6g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

High Protein

Allergens:

Gluten
Wheat
Milk
Fish
Soy
May contain traces of allergens
Crustaceans
Molluscs

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

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Capsicum

2

Carrot

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Couscous

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

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mint

280 g

Salmon

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

1

Zucchini

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

Calories747 kcal

Energy (kJ)3130 kJ

Fat33.2 g

of which saturates8 g

Carbohydrate68.6 g

of which sugars31.3 g

Dietary Fibre8.3 g

Protein43.6 g

Sodium699 mg

Potassium61.2 mg

Calcium5.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot, zucchini and capsicum into bite-sized chunks.
• 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.

2

• 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 and cook until fragrant, 1 minute.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. Add a drizzle of vinegar and olive
oil and fluff up with a fork.

3

• 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 with salt and pepper.
• Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each
side. Remove from heat. Turn salmon skin-side down again and spoon over the
honey-mint glaze, turning gently, until completely coated.

4

• Divide Moroccan couscous and veggie toss between bowls.
• Top with sticky herb salmon and spoon over any remaining glaze
from the pan.
• Garnish with remaining mint and dollop over fetta yoghurt to serve. Enjoy!