Moroccan Salmon & Wholemeal Couscous Salad
with Roast Veggies, Garlic Sauce & Parsley
- Gluten
- Wheat
- Celery
- Sesame
- Eggs
- Milk
- Fish
- May contain traces of allergens
- Eggs
- Soy
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Wholemeal Couscous
(Contains: Gluten, Wheat May be present: Eggs, Soy.)
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 sachet
Ras El Hanout
1
Garlic
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Parsley
1
Sweet Potato
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs.)
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Finely chop garlic. • Roughly chop parsley. • Pat salmon dry with paper towel (this helps the skin crisp up in the pan!), then season both sides.
• Add the water and vegetable stock powder to a medium saucepan and bring to boil. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. • Fluff up with fork and set aside uncovered.
• In a large frying pan, heat a drizzle of olive oil, over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute, add the butter, garlic and honey, gently turn the salmon to coat.
• To the saucepan with the couscous, add roasted veggies, parsley (reserve some for the garnish!) and a drizzle of the white wine vinegar and olive oil. Gently stir to combine. Season to taste.
• Divide couscous salad with roast veggies between plates. • Top with seared salmo and a dollop of garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Ras el Hanout seasoning on the veggies and the honey-garlic butter sauce on the salmon.
- Ease of prep: Customers found this recipe quick and simple to prepare, perfect for a midweek meal.
- Suggestions: Some suggested adding extra herbs, lemon zest, or walnuts for crunch to enhance the flavour.
- Portions: A few found the meal slightly small; consider adding a side of broccolini or beans for extra volume.
- Texture: Several preferred the texture of freekeh over wholemeal couscous, which some found dry.
