Moroccan Seared Salmon & Wholemeal Couscous Salad

Name: Moroccan Seared Salmon & Wholemeal Couscous Salad with Roast Veggies, Garlic Sauce & Parsley
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet wholemeal couscous; ¾ cup water (for the couscous); 1 sachet vegetable stock powder; 1 sweet potato; 1 beetroot; 1 sachet ras el hanout; 1 clove garlic; 1 bag parsley; 1 packet salmon; 15 g butter; ½ tbs honey; 1 drizzle white wine vinegar; 1 packet Garlic Sauce

with Roast Veggies, Garlic Sauce & Parsley

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Ras el hanout is one of the most diverse spice blends on the market, combining a vibrant and earthy mix of several fantastic spices. Paired with wholemeal couscous, this Moroccan salmon number will be one for the books!

Unfortunately, this week’s freekeh was in short supply, so some customers will receive wholemeal couscous instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Dietitian approved

Allergens:

Gluten

•Wheat

•Fish

•Milk

•Eggs

•Sesame

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

wholemeal couscous

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 sachet

vegetable stock powder

sweet potato

beetroot

1 sachet

ras el hanout

1 clove

garlic

1 bag

parsley

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

15 g

butter

(Contains: Milk;)

½ tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3146 kJ

Fat35.7 g

of which saturates8.7 g

Carbohydrate51 g

of which sugars22.8 g

Protein41.7 g

Sodium814 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• In a medium saucepan, add the water and vegetable stock powder and bring to the boil. • Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. • Set aside until all the water is absorbed, 6 minutes. Fluff up with a fork and leave uncovered.

• Finely chop garlic. • Roughly chop parsley. • Pat salmon dry with a paper towel (this helps the skin crisp up in the pan!), then season both sides.

• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute, add the butter and garlic, gently turning salmon to coat. • Remove pan from heat and add the honey, gently turning salmon to coat.

• To the saucepan with the couscous, add roasted veggies, parsley (reserve some for the garnish!) and a drizzle of the white wine vinegar and olive oil. Gently stir to combine. Season to taste.

• Divide couscous salad with roast veggies between plates. Top with seared salmon. • Dollop with garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!