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 lemony yoghurt, then add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer!
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.
baby spinach leaves
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
salmon(ContainsFishMay be present Milk, Soy, Crustacea)
water (for the couscous)
water (for the dressing)
Finely chop the garlic. 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, uncovered.
Finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato, 1/2 the mint and a drizzle of olive oil. Season with salt and pepper. Set aside. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice in half.
In a small bowl, combine the Greek-style 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. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with a paper towel and season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on the thickness). Remove from the heat to rest. TIP: Patting the skin dry helps it crisp up in the pan! Salmon can be served slightly blushing pink in the centre.
While the salmon is resting, add the spring onion, baby spinach, lemon zest and the remaining mint to the couscous. Drizzle with a little olive oil and mix well to combine. Season with salt and pepper.
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. TIP: For the Calorie Smart option, serve without the toasted almonds.