Lemon Tahini Salmon and Fluffy Couscous
with roast Mediterranean vegCalories
:
606 kcalProtein
:
33.8g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Sesame
- Wheat
- Cereals containing gluten
- Mustard
- Barley
- Fish
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Tahini
(Contains: Sesame)
1 unit(s)
Lemon
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
2 sachet(s)
Honey
1 unit(s)
Courgette
1 sachet(s)
Paprika
(Contains: Mustard)
200 grams
Tomato
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
125 grams
Scallion
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
200 grams
Salmon
(Contains: Fish)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2534 kJ
Energy (kcal)606 kcal
Fat26.7 g
of which saturates4.8 g
Carbohydrate56.7 g
of which sugars11.6 g
Dietary Fiber7 g
Protein33.8 g
Cholesterol80 mg
Salt2.6 g
Potassium829 mg
Calcium72.9 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Quarter the tomato.
- Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
- Trim and thinly slice the scallion.
- Quarter the lemon.
2
- Lay the tomato and courgette on a lined baking tray.
- Toss with half the Middle Eastern spice, salt, pepper and a drizzle of oil.
- Roast on the top shelf of your oven until cooked through, 25-30 mins.
- When 15 mins of cooking time remain, add the salmon to the tray and return to the oven for remaining 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
3
- Pop the couscous into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml) along with the stock.
- Cover with a plate or cling film.
- Leave aside for 10 mins or until ready to serve.
4
- To a small mixing bowl, add tahini, honey, a drizzle of oil, the remaining Middle Eastern spice and lemon juice to taste.
- Stir to combine and season to taste with salt and pepper.
5
- Stir the paprika through the cooked couscous, fluffing it up as you go.
- Season to taste with salt and pepper.
6
- Divide the couscous between plates.
- Top with the salmon and roast veg.
- Drizzle the tahini over the top and finish with a scattering of scallion.
