Double Chermoula Pan-Seared Salmon
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Double Chermoula Pan-Seared Salmon

Double Chermoula Pan-Seared Salmon

with Couscous & Lemon Yoghurt

It’s fish tonight and on the menu we have luxurious salmon, seared, spiced and smothered with a zappy lemon yoghurt. Let’s not stop there though, a nutty apple salad and fluffy couscous elevate the dish with flavour and nutrition. You'll want your salmon like this for every meal!

We’ve replaced the couscous in this recipe with Israeli couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!


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

Total Time25 minutes
Cooking Time15 minutes


Serving amount

1 sachet

vegetable stock powder

1 packet

Israeli couscous

(Contains Gluten; )





1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

½ packet

Greek-Style Yoghurt

(Contains Milk; )

2 packet


1 sachet

Chermoula Spice Blend

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

¾ cup


1 tbs



white wine vinegar


Nutrition Values

Energy (kJ)3512 kJ
Calories839 kcal
Fat57.9 g
of which saturates9.9 g
Carbohydrate14.9 g
of which sugars11.5 g
Protein63.1 g
Sodium1022 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.


Medium Pan
Medium Non-Stick Pan



• Boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add a pinch of salt. • Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, rinse and return to the pan with a drizzle of olive oil.


• While the couscous is cooking, thinly slice apple. Zest lemon to get a pinch, then slice into wedges. Roughly chop roasted almonds. Pat salmon dry. • In a small bowl, combine a squeeze of lemon juice, lemon zest and Greek-style yoghurt. Season with salt and pepper and mix to combine. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine chermoula spice blend, a drizzle of olive oil and a pinch of salt. Add salmon and toss to coat.


• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add salmon, skin-side down, to the pan and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. • Remove pan from heat and add the honey, tossing salmon to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook salmon in batches if your pan is getting crowded.


• In a medium bowl, combine mixed salad leaves, apple, roasted almonds, a drizzle of white wine vinegar and olive oil. Season. • Divide Israeli couscous and apple salad between bowls and top with Chermoula pan-seared salmon. • Serve with lemon yoghurt. Enjoy!