Rustic Salmon, Roasted Veg & Pearl Couscous

Name: Rustic Salmon, Roasted Veg & Pearl Couscous with Kale, Marinated Goat Cheese & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 tomato; ½ brown onion; 1 packet Carrot & Zucchini Mix; 1 sachet garlic & herb seasoning; ½ packet kale; 1 packet pearl couscous; 1.75 cup water; ¼ tsp salt; 1 packet parsley; 1 packet marinated goat cheese; 1 tsp balsamic vinegar; 1 tsp honey; 1 packet Flaked Almonds; 1 packet salmon

with Kale, Marinated Goat Cheese & Almonds

Get up to $200 off!

It's easy to get your veg in when you roast them with our garlic and herb seasoning... and even easier when they're teamed with delightfully doughy, perfectly dressed pearl couscous, not to mention the MVP: marinated goat cheese for creaminess and tang.

Allergens:

Gluten

•Wheat

•Milk

•Almond

•Pesce

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

tomato

brown onion

1 packet

Carrot & Zucchini Mix

1 sachet

garlic & herb seasoning

½ packet

kale

1 packet

pearl couscous

1 packet

parsley

1 packet

marinated goat cheese

1 packet

Flaked Almonds

1 packet

salmon

Not included in your delivery

olive oil

1.75 cup

water

¼ tsp

salt

1 tsp

balsamic vinegar

1 tsp

honey

Nutritional Values

Energy (kJ)3461 kJ

Calories827 kcal

Fat39.2 g

of which saturates10.3 g

Carbohydrate67.6 g

of which sugars15.2 g

Dietary Fibre9.9 g

Protein48.6 g

Sodium1322 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut tomato and onion (see ingredients) into thick wedges. • Place tomato, onion and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stems. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and salt. Bring to the boil, then simmer, uncovered, until couscous is tender and water is absorbed, 10-12 minutes.

• Meanwhile, roughly chop parsley. Pat salmon dry with paper towel and season both sides. • In a large frying pan, heat 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. Transfer to a plate to rest. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste.

TIP: Patting the skin dry helps it crisp up in the pan!

• Plate up kids portion with salmon, couscous and roast veggies. • Plate up adults portion with salmon, roast veggies, kale and couscous. Top with crumbled goat cheese. Garnish with flaked almonds and parsley to serve. Enjoy!