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Seared Salmon & Couscous Tabbouleh

Seared Salmon & Couscous Tabbouleh

with Lemon Yoghurt & Roasted Seeds

3.6 / 4 Rating
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Couscous tabbouleh 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 roasted seeds for extra goodness and crunch. This meal is a star performer!

Tags:Low Calorie
Allergens:GlutenMilkFishSesame
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

½ cube

vegetable stock

1 packet

couscous

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

1 unit

tomato

1 unit

cucumber

½ bunch

spring onions

1 bunch

parsley

1 bunch

mint

1 tub

Greek yoghurt

(ContainsMilkMay be presentTree Nuts, Soya, Gluten)

1 unit

lemon

1 packet

salmon

(ContainsFish)

1 packet

roasted seed mix

(ContainsSesame)

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

2 tsp

water (for the dressing)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2270 kJ
Fat20.7 g
of which saturates4.9 g
Carbohydrate45 g
of which sugars7.4 g
Protein41 g
Sodium685 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Lid
Medium Pan
Chopping board
Knife
Small Bowl
Medium Non-Stick Pan
Paper Towel
Plate
InstructionsPDF
Instructions
1

In a medium saucepan, combine the water (for the couscous) and the crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside, uncovered, to cool slightly.

2

Finely chop the tomato and cucumber. Thinly slice the spring onion. Finely chop the parsley. Pick the mint leaves and thinly slice.

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.

4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. 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 for 2-4 minutes on each side (depending on thickness), or until just cooked through. Transfer to a plate to rest.

5

While the salmon is resting, add the tomato, cucumber, spring onion, parsley, mint and a squeeze of lemon juice to the saucepan with the couscous. Drizzle with a little olive oil and mix well to combine. Add the salt and a pinch of pepper. TIP: Add as little or as much lemon juice as you like depending on your taste preference

6

Divide the couscous tabbouleh between plates. Top with the seared salmon, spoon over the lemon yoghurt and sprinkle with the roasted seed mix