Lemon Salmon & Capsicum-Kale Couscous
with Garlic Yoghurt & Almonds
- Celery
- Milk
- Gluten
- Wheat
- Fish
- Almond
- May contain traces of allergens
- Soy
- Crustaceans
- Fish
- Molluscs
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Lemon
1
Kale
1
Capsicum
1
Zucchini
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut zucchini and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. • Remove tray from oven, add kale and gently toss to combine. Return tray to oven and roast until tender, 10 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl, then allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• In a medium saucepan, combine the water and vegetable stock powder, then bring to the boil. • Add couscous and a drizzle of olive oil, then stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with fork. Add a pinch of pepper and set aside.
• While couscous is cooking, return frying pan to medium heat. Add the butter, stirring occasionally, until slightly browned with a nutty aroma, 3-4 minutes. • Remove from heat, then immediately pour butter into a second small heatproof bowl. • Add a good squeeze of lemon juice and the honey. Season, then stir to combine.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel, then season both sides. • 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 salmon skin dry helps it crisp up in the pan!
• Stir roasted veggies and slivered almonds through couscous. • Divide capsicum-kale couscous between bowls. Top with salmon. • Drizzle lemon-butter sauce over salmon. Dollop over the garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!
