Middle Eastern Honey Glazed Salmon
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
•Protein Rich
•Quick
Allergens:
Sesame
•Mustard
•Fish
•Wheat
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet(s)
Harissa Paste
200 grams
Salmon
(Contains Fish)
1 sachet(s)
Tahini
(Contains Sesame)
2 unit(s)
Tomato
150 grams
Couscous
(Contains Wheat May be present Egg, Lupin, Mustard, Soya)
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)2870 kJ
Energy (kcal)686 kcal
Fat28.9 g
of which saturates4.8 g
Carbohydrate73.4 g
of which sugars12.5 g
Dietary Fiber1.5 g
Protein35.6 g
Cholesterol80 mg
Salt2.63 g
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.
- 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.
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.
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 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.
