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Seared Salmon & Veggie Couscous Bowl
Seared Salmon & Veggie Couscous Bowl

Seared Salmon & Veggie Couscous Bowl

with Baby Broccoli & Herby Mayo

Fibre-rich, colourful, nutritious, flavoursome – these are just a few of the ways we can describe this amazing couscous dish. Topped with fresh and flavourful salmon with a drizzle of herby mayo, don’t be too surprised when your tastebuds love it just as much as your body does!

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

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Under 30g carbs
Allergens:
Eggs
Soy
Wheat
Gluten

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

Total25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1

Baby Broccoli

1

Capsicum

1 packet

Couscous

(Contains: Wheat, Gluten; )

1

Salmon

1 sachet

Chicken-Style Stock Powder

2

Garlic

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1680 kJ
Calories401 kcal
Fat21.6 g
of which saturates2.3 g
Carbohydrate40.6 g
of which sugars4.9 g
Dietary Fibre5 g
Protein8.7 g
Sodium610 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

Large Non-Stick Pan

Cooking Steps

Cook the couscous
1

• Boil the kettle. Place couscous and chicken-style stock powder in a 
medium heatproof bowl.
• Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir 
to combine.
• Immediately cover with a plate and leave until water is absorbed, 5 minutes. Fluff up with a fork and set aside. 

Cook the veggies
2

• Meanwhile, trim baby broccoli, halving any thicker stalks lengthways. Slice 
capsicum into thin strips. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and capsicum until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Transfer to bowl with couscous. 

Cook the salmon
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat 
salmon dry with paper towel and season generously with salt and pepper
on both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. 


TIP: Patting the skin dry helps it crisp up in the pan!

Finish & serve
4

• Add a drizzle of white wine vinegar to the bowl with couscous and stir to 
combine. Season to taste.
• Divide veggie couscous between bowls. Top with salmon.
• Drizzle over dill & parsley mayonnaise to serve. Enjoy!