Sticky Mediterranean Salmon & Pearl Couscous
with Roast Brussels Sprouts & Garlic Yoghurt
Calories
:
741 kcalProtein
:
44.5g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Fish
- Milk
Your dinner tonight will be as pretty as a picture when you plate up this golden honey-glazed salmon nestled on a bed of roast veggie and pearl couscous salad. Bring it all together with a drizzle of zesty garlic yoghurt for a meal that’s almost too pretty to eat!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Brussels Sprouts
1
Red Onion
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
2
Garlic
½
Lemon
280 g
Salmon
(Contains: Fish; )
1 sachet
Mediterranean Spice Blend
1
Plain Yoghurt
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
¼ tsp
salt
Nutrition Values
Energy (kJ)3100 kJ
Calories741 kcal
Fat30.7 g
of which saturates6 g
Carbohydrate68.1 g
of which sugars15.8 g
Dietary Fibre10 g
Protein44.5 g
Cholesterol1.1 mg
Sodium1880 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
•Baking Sheet with Baking Paper
•Stor kastrull
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Halve the Brussels sprouts. Slice courgette into half-moons. Slice brown onion into wedges.
- Place veggies on a lined oven tray.
- Drizzle with olive oil, season with salt and pepper and toss to coat.
- Arrange brussels sprouts cut-side down and roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
2
- Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
- Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
- Carefully half-fill the saucepan with boiling water, then add a generous pinch of salt.
- Simmer, uncovered, until tender, 14-16 minutes.
- Drain, rinse, transfer to a large bowl, drizzle with olive oil and set aside.
3
- While pearl couscous is cooking, finely chop garlic. Zest lemon to get a pinch, then slice lemon into wedges.
- Pat salmon dry with paper towel and season both sides.
TIP: Patting the skin dry helps it crisp up in the pan!
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
- Remove pan from heat, and add Mediterranean seasoning, the honey and a squeeze of lemon juice, turning salmon to coat.
5
- In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt and lemon zest, until combined. Season.
- To bowl with pearl couscous, add roasted veggies, the salt and a generous squeeze of lemon juice, tossing to combine.
6
- Divide pearl couscous salad between bowls. Top with honey glazed Mediterannean salmon and glaze from the pan. Drizzle over garlic yoghurt.
- Serve with any remaining lemon wedges. Enjoy!
