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ModOz Recipes
Seared Salmon & Herbed Couscous

Seared Salmon & Herbed Couscous

with Lemon Yoghurt & Toasted Almonds

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Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared salmon and a lemon yoghurt, plus add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer

Tags:Low Calorie
Allergens:GlutenMilkFishTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cube

vegetable stock

1 packet

couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 unit

tomato

1 bunch

spring onions

1 bunch

mint

1 packet

Greek yoghurt

(ContainsMilk)

½ unit

lemon

1 packet

salmon

(ContainsFish)

1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

baby spinach leaves

2 clove

garlic

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

2 tsp

water (for the dressing)

¼ tsp

salt

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2280 kJ
Fat22.3 g
of which saturates8.8 g
Carbohydrate45.7 g
of which sugars7.6 g
Protein37.7 g
Sodium783 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Cook the couscous
Cook the couscous
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the couscous) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.

Get prepped
Get prepped
2

Finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato and 1/2 the mint with a drizzle of olive oil and a pinch of salt and pepper. Set aside. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice in half.

Make the lemon yoghurt
Make the lemon yoghurt
3

In a small bowl, combine the Greek yoghurt, a squeeze of lemon juice and the water (for the dressing). Season with salt and pepper, drizzle with a little olive oil and mix well. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and cook, tossing, until toasted, 2-3 minutes. Transfer to a small bowl.

Cook the salmon
Cook the salmon
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on the thickness of the fillet). Transfer to a plate to rest.

Bring it all together
Bring it all together
5

While the salmon is resting, add the spring onion, baby spinach, lemon zest and the remaining mint to the saucepan with the couscous. Drizzle with a little olive oil and mix well to combine. Season with the salt and a pinch of pepper.

Serve up
Serve up
6

Divide the herbed couscous between plates. Top with the seared salmon and tomato salsa. Spoon over the lemon yoghurt and sprinkle with the toasted almonds.