Seared Salmon & Veggie Couscous Bowl
with Baby Broccoli & Herby Mayo- Eggs
- Soy
- Wheat
- Gluten
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.*
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!
