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!
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salmon(ContainsFishMay be present Crustacea, Milk, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) and beetroot 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 size so they cook in time. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
While the veggies are roasting, heat a drizzle of olive oil in a large frying pan 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-style 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, cook the salmon, skin-side down first, until just cooked through, 3-4 minutes each side (depending on thickness).
TIP: Salmon can be served slightly blushing 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. Season to taste.
Divide the mint pearl couscous and seared salmon between plates. Drizzle with the lemon yoghurt and sprinkle with the reserved mint. Serve with any remaining lemon wedges.