Seared Salmon & Pearl Couscous
with Roasted Veggies & Lemon Yoghurt
Not just a pretty name, pearl couscous is downright delicious to eat. The small, slightly chewy balls have a toasty flavour that works beautifully with roasted sweet potato and beetroot. Topped with succulent salmon, this is a gem of a dish!
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.
Ingredients
1 unit
sweet potato
1 unit
beetroot
1 unit
brown onion
1 sachet
smoked paprika
1 packet
pearl couscous
(Contains Gluten, Wheat;)
1 cube
vegetable stock
½ unit
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 bunch
mint
Not included in your delivery
olive oil
1.25 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and beetroot (both unpeeled) into 1cm chunks. Cut the brown onion into 2cm wedges. Place the sweet potato, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the smoked paprika. Season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked, it's ready when you can easily pierce it with a fork.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.
While the pearl couscous is cooking, zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season to taste.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the salmon with salt and pepper on both sides. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 3-4 minutes each side (depending on thickness). TIP: Salmon can be served slightly blushing pink in the centre.
Pick and roughly chop the mint leaves. Add the roasted veggies, lemon zest, a drizzle of olive oil and the mint (reserve a little for garnish!) to the pearl couscous in the bowl. Season to taste.
Divide the pearl couscous salad and salmon between plates. Drizzle with the lemon yoghurt and sprinkle with the reserved mint. Serve with any remaining lemon wedges.
