Skip to main content
Moroccan-Spiced Salmon & Pearl Couscous
Moroccan-Spiced Salmon & Pearl Couscous

Moroccan-Spiced Salmon & Pearl Couscous

with Roast Veggies, Mint & Lime Yoghurt

Tags:
Around the world
Allergens:
Gluten
Wheat
Celery
Milk
Fish

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.

Preparation Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories642 kcal
Energy (kJ)2690 kJ
Fat24 g
of which saturates5.5 g
Carbohydrate62.7 g
of which sugars14 g
Dietary Fibre8.2 g
Protein41.8 g
Sodium673 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

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.

2

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.

3

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.

4

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!

5

Transfer the roasted veggies to the saucepan with the pearl couscous. Add 1/2 the mint. Season, then gently toss to combine.

6

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!

More delicious recipes with similar ingredients

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice