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Levantine-style Salmon and Pearled Couscous

Levantine-style Salmon and Pearled Couscous

with oven roasted veg
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
686 kcal
Protein
: 
38.1g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Barley
  • Sesame
  • Mustard
  • Nuts
  • Almonds
  • Fish
  • Soya
  • May contain traces of allergens
Serving amount

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

2 unit(s)

Garlic

1 unit(s)

Lemon

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Bell Pepper

1 sachet(s)

Honey

1 unit(s)

Courgette

5 grams

Parsley

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

20 grams

Almonds

(Contains: Nuts, Almonds)

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2869 kJ
Energy (kcal)686 kcal
Fat26.6 g
of which saturates5.1 g
Carbohydrate73.5 g
of which sugars13.5 g
Dietary Fiber8.5 g
Protein38.1 g
Cholesterol80 mg
Salt3 g
Potassium716.1 mg
Calcium89 mg
Iron2.2 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 your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the courgette and halve lengthways. Slice into thick 1cm semi-circles. Halve the bell pepper and discard the core and seeds. Thinly slice.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all). Quarter the lemon.
  • In a bowl, combine half the garlic, half the Middle Eastern spice, a squeeze of lemon juice and a drizzle of oil. 
Roast the Veg
2
  • Toss the courgette and bell pepper with remaining Middle Eastern spice and a drizzle of oil.
  • Lay the veg in a single layer on a lined baking tray.
  • Bake in the oven untill cooked and slightly charred, 8-10 mins.
Cook the Couscous
3
  • Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  • Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot.
  • Season to taste with salt and pepper.
  • Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Start Frying
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Pat the salmon dry with kitchen paper. Toss through the lemony Middle Eastern spice.
  • Once hot, lay the fillets in the pan, skin-side down and cook for 4-5 mins. Turn over and cook on the other side for a further 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Make the Sauce
5
  • In a small bowl, mix the honey, yoghurt, parsley, remaining garlic and a squeeze of lemon juice.
  • Season to taste with salt and pepper. 
Divide and Serve
6
  • Divide the pearled couscous between plates and top with the pan-fried fish.
  •  Serve the roasted veg alongside.
  • Drizzle over the yoghurt sauce and finish with a sprinkling of almonds over the top.
Meal right image

Explore Similar Recipes

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