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.
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 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
Utensils
Cooking Steps
• 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.
• 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.
• 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!
• 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!
