Speedy Moroccan Salmon & Carrot Couscous

Name: Speedy Moroccan Salmon & Carrot Couscous with Pear Salad & Garlic Yoghurt
Total time: 20 min
Yield: 2
Cuisine: African
Ingredients: 1 sachet Chermoula Spice Blend; 1 Pear; 1 packet Couscous; 1 sachet Vegetable Stock Pot; 2 Garlic; 1 packet Greek-Style Yoghurt; 280 g Salmon; 1 Carrot; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 20 g butter; ¾ cup boiling water; ¼ tsp salt; 2 tbs honey; 1 drizzle white wine vinegar

with Pear Salad & Garlic Yoghurt

Up to 180$ + Free Treats / Extras for Life

There's no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy; brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!

Tags:

Air Fryer Friendly

Allergens:

Gluten

•Wheat

•Milk

•Fish

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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

Pear

1 packet

Couscous

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

1 sachet

Vegetable Stock Pot

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

280 g

Salmon

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

Carrot

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

¾ cup

boiling water

¼ tsp

salt

2 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3280 kJ

Calories784 kcal

Fat38.5 g

of which saturates11.9 g

Carbohydrate70.3 g

of which sugars33.9 g

Dietary Fibre6.4 g

Protein38.6 g

Cholesterol0 mg

Sodium1080 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Set air fryer to 200°C. Pat salmon dry with paper towel. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon, skin-side up, into a foil-lined air fryer basket and cook until just cooked through, 10-12 minutes. In the last 2 minutes of cook time, drizzle over the honey and cook until golden.
TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the last minute, add the honey, gently turning salmon to coat. Transfer to a plate to rest.

• Meanwhile, grate carrot (see ingredients).
• In a medium saucepan, heat the butter with a drizzle of olive oil over mediumhigh heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and
stock concentrate, then bring to the boil. • Add couscous and stir to combine. Cover with a lid, then remove from heat. • Leave for 5 minutes. Fluff up with a fork and cover to keep warm.

• Meanwhile, thinly slice pear into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small heatproof bowl.• Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste with salt and pepper, then set aside

• In a second medium bowl, combine pear, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar. Season to taste. • Divide carrot couscous and pear salad between plates. • Top with Moroccan salmon. Serve with garlic yoghurt. Enjoy!