Chermoula Salmon & Roast Veggie Couscous

Name: Chermoula Salmon & Roast Veggie Couscous with Mint & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 sachet Chicken-Style Stock Powder; 1 packet Couscous; 1 packet Mint; 280 g Salmon; 1 Plain Yoghurt; 1 packet Roast Veg Mix; 1 Beetroot; 1 sachet Chermoula Spice Blend; 1 packet Currants; 1 packet Flaked Almonds

with Mint & Yoghurt

Recipe Development TeamUpdated on April 24, 2026

Get tasty recipes from just $6 per serving

Calories

697 kcal

Protein

45.7g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Fish
Milk
Sulphites
Almond
Gluten
Milk
Soy
Wheat
May contain traces of allergens

Spiced, succulent and seriously satisfying - this dish is a flavour-packed adventure! Juicy, chermoula-marinated salmon meets roasted root veggies and fluffy couscous for the perfect balance of smokey, sweet and savoury. A dollop of cooling yoghurt ties it all together for a fresh and vibrant finish. One bite and you’ll be hooked!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Chicken-Style Stock Powder

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Mint

280 g

Salmon

(Contains: Fish; )

Plain Yoghurt

(Contains: Milk; )

1 packet

Roast Veg Mix

(Contains: Sulphites; )

Beetroot

1 sachet

Chermoula Spice Blend

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat)

1 packet

Flaked Almonds

(Contains: Almond; )

Nutrition Values

Energy (kJ)2920 kJ

Calories697 kcal

Fat43.2 g

of which saturates7.8 g

Carbohydrate82.7 g

of which sugars30.9 g

Dietary Fibre19.3 g

Protein45.7 g

Cholesterol1.1 mg

Sodium1070 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.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut beetroot into small chunks. • Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until golden, 20-25 minutes. • In the last 5 minutes of roast time, add flaked almonds to one side of oven tray and roast until golden.

• In a medium heatproof bowl, place couscous, vegetable stock powder and currants. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• In a second medium bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add salmon and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat, then add a drizzle of the honey, turning salmon to coat. Transfer to a plate. Cover to rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When the veggies are done, add to couscous and stir to combine. • Slice salmon. • Divide roast veggie couscous between bowls. Top with chermoula salmon. • Drizzle with Greek-style yoghurt. Tear over mint and garnish with almonds to serve. Enjoy!