Pearl couscous is a treat to eat. The small, slightly chewy balls have a toasty flavour that works beautifully with the naturally sweet roasted veggies and creamy lime yoghurt. Topped with succulent salmon, this is a gem of a dish!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
vegetable stock powder
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
Preheat the oven to 240°C/220°C fan-forced. Boil the kettle. Cut the potato and carrot into bite-sized chunks. Cut the brown onion into thick wedges. Place the prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the smoked paprika and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between the veggies two trays.
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain, rinse and transfer to a large bowl. Add the vegetable stock powder and a drizzle of olive oil, stirring to combine. Cover to keep warm.
While the couscous is cooking, zest the lime to get a pinch, then slice into wedges. In a small bowl, combine the Greek-style yoghurt and a generous squeeze of lime juice. Season to taste and set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel, then season both sides. Cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
While the salmon is cooking, pick and roughly chop the mint leaves. To the bowl with the couscous, add the roasted veggies, lime zest, a drizzle of olive oil and the mint (reserve a little for garnish!). Gently stir to combine. Season to taste.
Divide the pearl couscous salad between plates. Top with the seared salmon. Garnish with the reserved mint. Serve with a dollop of lime yoghurt and any remaining lime wedges.