Moroccan Salmon & Wholemeal Couscous Salad
with Roast Veggies, Garlic Sauce & Parsley
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!
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.
Ingredients
1
sweet potato
1
beetroot
1 sachet
ras el hanout
1 clove
garlic
1 bag
parsley
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
vegetable stock powder
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
15 g
butter
½ tbs
honey
drizzle
white wine vinegar
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
• 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.
• While the veggies are roasting, finely chop garlic. • Roughly chop parsley. • Pat salmon dry with paper towel (this helps the skin crisp up in the pan!), then season both sides.
• To 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 water is absorbed, 6 minutes. • Fluff up with fork and keep uncovered.
• In a large frying pan, heat a drizzle of olive oil, 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, garlic and the honey. Gently turn salmon to coat.
• To the saucepan with 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 and a dollop of garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!