Chermoula-Spiced Dory & Veggie Couscous
with Lemony Garlic Dip & Almonds
It’s fresh, flavourful, and a fan-favourite especially with chermoula spices and a fluffy (another ‘f’ word) couscous, it’s a fish dish we can all become fans of. Zest it up with a garlic dip for fragrance (okay, that’s the last one) and that’s dinner finished (sorry).
This recipe is under 650kcal per serving.
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
Ingredients
1
Green beans
2
Radish
1
Lemon
1
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Smooth Dory Fillets
(Contains fish; )
1
Chermoula Spice Blend
1
Couscous
(Contains Gluten(Wheat); )
1
Chicken-Style Stock Powder
1
Flaked Almonds
(Contains Almond; )
1
baby kale
Not included in your delivery
1
olive oil
boiling water
Nutrition Values
Cooking Steps
• Boil the kettle. • Trim and halve green beans. Thinly slice cucumber into half-moons. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine garlic dip and a squeeze of lemon juice. Set aside. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over chermoula spice blend on each side. Season with salt and pepper.
• Place couscous, chicken-style stock powder and lemon zest in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. Season and transfer to the bowl with the couscous. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Meanwhile, to the couscous, add cucumber, baby kale, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide zesty couscous salad between bowls. • Top with chermoula dory. Garnish with toasted almonds. • Serve with lemony garlic dip and any remaining lemon wedges. Enjoy!