HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Salmon & Herbed Couscous
topBanner
Seared Salmon & Herbed Couscous

Seared Salmon & Herbed Couscous

with Lemon Yoghurt & Toasted Almonds

Read more

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!

Tags:Under 650kcal
Allergens:MilkGlutenTree NutsFish

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

garlic

1 cube

vegetable stock

1 packet

couscous

(ContainsGluten)

1

tomato

1 bunch

mint

2 bunch

spring onions

1 bag

baby spinach leaves

½

lemon

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

Not included in your delivery

Olive Oil

20 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

2 tsp

water (for the dressing)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2720 kJ
Fat34.6 g
of which saturates12.3 g
Carbohydrate42.2 g
of which sugars7.8 g
Protein39.5 g
Sodium819 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

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. TIP: For the Calorie Smart option, serve without the toasted almonds.