Middle Eastern Honey Glazed Basa
with harissa and tahini pearled couscous salad
Omega-rich salmon is coated in wonderfully sweet and sticky sweet chilli sauce and served with a crunchy and vibrant pearled couscous salad in this spiced and savoury recipe.
Tags:
Spicy
•Quick
•Calorie Smart
Allergens:
Sesamzaad
•Senf
•Pesce
•Hvede
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Middle Eastern Style Spice Mix
1 sachet(s)
Harissa Paste
240 grams
Basa
1 sachet(s)
Tahini
2 unit(s)
Tomato
150 grams
Couscous
1 unit(s)
Cucumber
1 sachet(s)
Honey
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2522 kJ
Energy (kcal)603 kcal
Fat18.2 g
of which saturates2.7 g
Carbohydrate74.4 g
of which sugars13.1 g
Dietary Fiber4.5 g
Protein37.3 g
Salt5.7 g
Potassium360.8 mg
Calcium30.7 mg
Iron1.1 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
•Sieve
•Pot with Lid
Cooking Steps
1
- 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.
- Leave to the side until ready to serve, remove the lid so the couscous can cool slightly.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, chop the tomato into 1cm chunks.
- Trim the cucumber, quarter lengthways and chop widthways into small pieces.
- Quarter the lemon.
3
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with Middle Eastern spice, salt and pepper.
- Once the pan is hot, add the salmon, skin-side down.
- Cook on one side for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
NOTE: Swapping to basa? Season as instructed and fry in a hot pan, 4-5 mins on each side.
4
- Meanwhile, in a large bowl, combine the chopped cucumber and tomato with a squeeze of lemon juice to the bowl. Season with salt, pepper and more lemon juice if required.
- In another bowl mix the tahini with the harissa paste, a squeeze of lemon juice and a drizzle of oil to make a runny consistency.
- Season with salt, pepper and more lemon juice if required.
5
- When the salmon is cooked, remove the pan from the heat and add the honey.
- Turn to glaze the salmon in the honey.
- Add the couscous to the bowl with the tomatoes and cucumber.
- Toss together until everything is equally distributed.
- Taste and season with salt and pepper, if required.
6
- Divide the couscous between bowls.
- Top with the glazed salmon.
- Finish by drizzling over the tahini sauce.
- Serve any remaining lemon wedges alongside for squeezing over.
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