Seared Salmon & Pearl Couscous
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Seared Salmon & Pearl Couscous

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!

Allergens:
Gluten
•Wheat
•Milk
•Fish

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

sweet potato

1 unit

beetroot

1 unit

brown onion

1 sachet

smoked paprika

1 packet

pearl couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 cube

vegetable stock

½ unit

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1 bunch

mint

Not included in your delivery

olive oil

1.25 cup

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3131 kcal
Fat32.3 g
of which saturates7.7 g
Carbohydrate66.8 g
of which sugars24.3 g
Dietary Fibre0 g
Protein42 g
Cholesterol0 mg
Sodium679 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Non-Stick Pan

Instructions

roast veggies
1

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.

cook pearl couscous
2

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.

make lemon yoghurt
3

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.

cook salmon
4

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.

make salad
5

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.

serve up
6

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.