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Seared Salmon & Herbed Couscous

Seared Salmon & Herbed Couscous

with Lemon Yoghurt & Roasted Seeds

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3.5 / 4 Ratingout of 882 ratings
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Couscous speckled with herbs 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
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cube

vegetable stock

1 packet


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

1 unit


1 unit


½ bunch

spring onions

1 bunch


1 bunch


1 packet

Greek yoghurt


½ unit


1 packet



1 packet

roasted seed mix


Not included in your delivery

olive oil

¾ cup

water (for the couscous)

2 tsp

water (for the dressing)

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2270 kJ
Fat20.7 g
of which saturates4.9 g
Carbohydrate45 g
of which sugars7.4 g
Protein41 g
Sodium589 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Small Bowl
Medium Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
Cook the couscous
Cook the couscous

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 until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered, to cool.

Get prepped
Get prepped

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

Make the lemon yoghurt
Make the lemon yoghurt

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.

Cook the salmon
Cook the salmon

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 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

While the salmon is resting, add the spring onion, mint and lemon zest 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

Divide the herbed couscous between plates. Top with the seared salmon and tomato-cucumber salsa. Spoon over the lemon yoghurt and sprinkle with the roasted seed mix.