The quantities provided above are averages only.
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.
1 packet
Pearl Couscous
1 sachet
Vegetable Stock Powder
1 sachet
Ras El Hanout
1 packet
Greek-Style Yoghurt
1
Zucchini
1 packet
Mint
280 g
Salmon
1
Lime
1
Carrot
1
Beetroot
Preheat the oven to 220°C/200°C fan-forced. Boil the kettle. Cut the beetroot and carrot into small chunks. Thickly slice the zucchini into half-moons. Place the beetroot, carrot and zucchini 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.
Pat salmon dry with paper towel. In a medium bowl, combine the ras el hanout and a drizzle of olive oil. Season generously, then add the salmon, turning to coat. In a frying pan, heat a drizzle of olive oil over a medium-high heat. 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. TIP: Patting the skin dry helps it crisp up in the pan!
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. Enjoy!