Baked Paprika Salmon & Pearl Couscous
with Roast Pumpkin & Basil Pesto
Think this is just your run of the mill couscous bowl? Think again! In this pearl couscous number, roasted pumpkin and carrot is tossed through our couscous with a generous helping of basil pesto. But the star of the show is our paprika-spiced salmon that’s baked to perfection in the oven. New fave couscous bowl? Check!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Carrot
1
Red Onion
½
Lemon
1 packet
Peeled Pumpkin Pieces
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
280 g
Salmon
(Contains: Fish; )
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Rocket leaves
1 packet
Basil Pesto
(Contains: Cashew, Milk; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Cut carrot into bite-sized chunks. Slice red onion into wedges.
- Zest lemon to get a generous pinch, then slice into wedges.
- Place peeled & diced pumpkin, carrot and onion on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes. Allow to cool slightly.
- 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 water, then add a pinch of salt.
- Simmer, uncovered, until tender, 14-16 minutes.
- Drain, rinse and return to the pan with a drizzle of olive oil. Allow to cool slightly.
- When veggies have 10 minutes remaining, place salmon on a second lined oven tray and sprinkle paprika seasoning over. Lightly coat or spray with olive oil.
- Bake until salmon is just cooked through, 8-10 minutes.
- To pan with couscous, add roast veggies, rocket, lemon zest, a generous squeeze of lemon and basil pesto. Toss to combine and season to taste.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
- Divide roasted pumpkin pesto couscous toss between bowl. Top with paprika salmon. Serve with any remaining lemon wedges. Enjoy!
