Honey-Glazed Salmon & Roast Veggie Couscous

Name: Honey-Glazed Salmon & Roast Veggie Couscous with Herby Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Couscous; 1 sachet Coriander; 280 g Salmon; 1 packet Greek-Style Yoghurt; 1 Parsnip; 2 Garlic; 1 packet Peeled Pumpkin Pieces; 1 drizzle olive oil; 10 g butter; ¾ cup water (for the couscous); 1 tsp honey; 1 drizzle white wine vinegar

with Herby Yoghurt

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We’ve uncovered a real pearl for tonight’s dinner treat, a salmon coated in sweet honey on a cloud of couscous. This bowl will be a real stunner with a dollop of coriander yoghurt to freshen it up. What a find!

Tags:

Calorie Smart

•Dietitian Approved

Allergens:

Wheat

•Gluten

•Fish

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 sachet

Coriander

280 g

Salmon

(Contains: Fish; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Parsnip

Garlic

1 packet

Peeled Pumpkin Pieces

Not included in your delivery

1 drizzle

olive oil

10 g

butter

(Contains: Milk; )

¾ cup

water (for the couscous)

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Calories706 kcal

Energy (kJ)2960 kJ

Fat34.5 g

of which saturates8.9 g

Carbohydrate58.8 g

of which sugars15.6 g

Dietary Fibre5.8 g

Protein39.2 g

Cholesterol1.1 mg

Sodium521 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

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Chop white turnip into bite-sized chunks. Slice onion into wedges. • Place peeled pumpkin pieces and veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

• Meanwhile, pick and thinly slice mint leaves. Finely chop garlic.

• In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. Set aside.

• When the veggies have 15 minutes remaining, heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook the butter, garlic and vegetable stock powder (see ingredients) and the water, until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add couscous and stir to combine • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. Set aside.

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel. • When oil is hot, cook salmon, skin side down, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat and add the honey, turning salmon to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• Add the roast veggies and a drizzle of white wine vinegar to couscous and toss to combine. Season. • Divide couscous and roasted veggies between bowls. Top with honey-glazed salmon. • Dollop with herby yoghurt. Enjoy!