Seared Salmon & Spinach Couscous
with Lime Yoghurt, Tomato Salsa & Flaked Almonds
- Milk
- Gluten
- Wheat
- Fish
- Almond
- May contain traces of allergens
- Soy
- Crustaceans
- Mollusc
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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! *This recipe is under 650kcal per serving.*
Ingredients
2 clove
garlic
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
baby spinach leaves
1
tomato
½
lime
1 bag
parsley
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Stir though baby spinach leaves, until wilted and combined.
• Meanwhile, finely chop tomato. Zest lime and slice into wedges. • In a medium bowl, place tomato, a good squeeze of lime juice, and a drizzle of olive oil. Tear in parsley. Toss to combine. Season. • In a small bowl, combine lime zest and Greek-style yoghurt. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with a paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide spinach couscous between bowls. • Top with seared salmon and herby tomato salsa. • Dollop over some lime yoghurt and sprinkle over flaked almonds to serve. Enjoy!
