Moroccan-Spiced Salmon & Pearl Couscous
with Roast Veggies, Mint & Lime Yoghurt
'Ras el hanout' is a Moroccan spice blend which translates to 'top shelf'. Essentially, it delivers a medley of the best spices (think cumin, paprika, turmeric and then some) to help you make a top-notch meal - starting with this stellar salmon dish!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1
beetroot
1
carrot
1
turnip
1 packet
pearl couscous
(Contains Gluten, Wheat;)
1 packet
vegetable stock powder
½
lime
1 bag
mint
1 sachet
ras el hanout
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot, carrot and turnip into small chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper, tossing 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.
While the veggies are roasting, heat a drizzle of olive oil in a large saucepan over a medium-high heat. Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with the boiled water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain, rinse and return to the pan. Stir in the vegetable stock powder and a drizzle of olive oil.
While the couscous is cooking, zest the lime to get a generous pinch, then slice into wedges. Pick and roughly chop the mint leaves. In a small bowl, combine the Greek-style yoghurt, lime zest and a squeeze of lime juice. Season to taste.
In a medium bowl, combine the ras el hanout and a drizzle of olive oil. Season generously, then add the salmon, turning to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Remove from the heat. Add the honey, turning the salmon to coat.
Transfer the roasted veggies to the saucepan with the pearl couscous. Add 1/2 the mint. Season, then gently toss to combine.
Divide the pearl couscous with roast veggies and mint between plates. Top with the Moroccan spiced salmon and a dollop of lime yoghurt. Garnish with the remaining mint. Serve with any remaining lime wedges.
