Rustic Salmon, Roasted Veg & Pearl Couscous
with Kale, Fennel & Marinated Goat Cheese
- Almond
- Milk
- Gluten
- Wheat
- Fish
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Molluscs
- Crustaceans
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 salmon and delightfully doughy, perfectly dressed pearl couscous, not to mention the MVP: marinated goat cheese for creaminess and tang.
Ingredients
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
1
Kale
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Parsley
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
280 g
Salmon
(Contains: Fish; May be present: Molluscs, Crustaceans.)
1 packet
Roast Veggie Mix
1
Fennel
Utensils
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 vegetable stock powder. 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!
