Middle Eastern Salmon & Golden Goddess Couscous
with Roast Veggies & Garlic Sauce
- Fish
- Sesame
- Eggs
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
Flavor-packed midweek meals just got a serious upgrade with this colorful, Levant-inspired creation. Fluffy grains are piled high with deeply spiced, savoury mince and a medley of sweet, oven-roasted veggies. Bring the whole masterpiece together with a generous drizzle of creamy, garlic-spiked goodness that’s guaranteed to have you licking the bowl clean.
Ingredients
1 packet
Baby Spinach Leaves
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Beetroot
1 sachet
Vegetable Stock Pot
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 sachet
Middle Eastern Seasoning
1
Zucchini
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Golden Goddess Dressing
(Contains: Sesame)
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
2 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Cut zucchini into thick half-moons. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a medium saucepan, combine the water and stock concentrate
and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• When the couscous is ready, stir through the roasted veggies, baby spinach
leaves and golden goddess dressing. Season to taste with salt and pepper.
Toss to combine.
• Meanwhile, in a medium bowl, combine middle eastern seasoning, the honey, a drizzle of olive oil and a pinch of salt and pepper. Add salmon, tossing to coat. • When veggies have 5 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Divide couscous and roast veggies between bowls. Top with Middle Eastern salmon, spooning over any juices from the pan. • Serve with a dollop of garlic sauce. Enjoy!
