Sticky Herb Salmon & Moroccan Couscous
with Veggie Toss & Fetta Yoghurt- Gluten
- Wheat
- Milk
- Fish
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
There's a lot to love in this bountiful bowl, from the spiced couscous to the roasted beetroot and carrot and we can’t forget the succulent salmon coated in honey and mint. it's a stunning combination that's easy to pull together too – win-win!
Ingredients
1
Capsicum
2
Carrot
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1.5 tbs
honey
2 tbs
water (for the glaze)
¾ cup
water (for the couscous)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Halve capsicum. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste with salt and pepper.
• In a medium bowl, combine the honey, water (for the glaze) and half the mint. Season to taste. • In a medium saucepan, add the water (for the couscous) and bring to the boil. Add chermoula spice blend and cook until fragrant, 1 minute. • Add couscous (see ingredients) and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Add a drizzle of vinegar and olive oil and fluff up with a fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel, then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Turn salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.
• Divide Moroccan couscous and roasted veggies between bowls. • Top with honey-glazed salmon and spoon over any remaining glaze from the pan. • Garnish with remaining mint and dollop over fetta yoghurt to serve. Enjoy!
