Salmon & Zesty Veggie Couscous
with Fetta Yoghurt & Mint
- Fish
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
Delicate and flaky salmon serves as the perfect accompaniment to a refreshing lemony couscous salad and a generous drizzle of creamy, fetta yoghurt. Tear over some mint for a tasteful herby hit!
Ingredients
1 packet
Baby Spinach Leaves
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lemon
1 packet
Mint
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. • Zest lemon to get a pinch, then slice into wedges. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and lemon zest, then bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Pat salmon dry with a paper towel and sprinkle both sides with a pinch of salt and pepper. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Patting the skin dry helps it crisp up in the pan!
• While salmon is cooking, roughly chop tomato and cucumber. • To the pan with couscous, add tomato, cucumber, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice, then add fetta cubes and Greek-style yoghurt. Stir to combine.
• Divide zesty veggie couscous between bowls. • Top with salmon. • Drizzle with fetta yoghurt and tear over mint to serve. Enjoy!
