Seared Honey Salmon & Couscous Tabbouleh

Name: Seared Honey Salmon & Couscous Tabbouleh with Garlic Dip & Pumpkin Seeds
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Garlic Dip; 1 sachet Vegetable Stock Powder; 1 Tomato; 1 packet Pepitas; 1 packet Couscous; 280 g Salmon; 1 Cucumber; 1 packet Parsley; 2 Spring Onion; 1 Lemon

with Garlic Dip & Pumpkin Seeds

Get up to $175 off

Allergens:

Wheat

•Gluten

•Fish

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame. )

1 sachet

Vegetable Stock Powder

Tomato

1 packet

Pepitas

(May be present: Milk, Gluten, Soy, Sesame, Tree nuts. )

1 packet

Couscous

(Contains: Wheat, Gluten; )

280 g

Salmon

(Contains: Fish; )

Cucumber

1 packet

Parsley

Spring Onion

Lemon

Nutrition Values

Calories749 kcal

Energy (kJ)3130 kJ

Fat46.3 g

of which saturates6.7 g

Carbohydrate41.5 g

of which sugars5.3 g

Dietary Fibre5 g

Protein39.1 g

Cholesterol1.1 mg

Sodium638 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.

Cooking Steps

In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

Finely chop the tomato. Thinly slice red radish and spring onion. Finely chop the parsley. Slice the lemon into wedges.

Pat the salmon dry with paper towel and season both sides generously with salt and pepper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes on each side (depending on thickness). Remove from the heat, then add the honey, gently turning the salmon to coat. Transfer to a plate to rest. TIP: Patting the skin dry helps it crisp up in the pan!

While the salmon is resting, add the tomato, radish, spring onion, parsley, and a squeeze of lemon juice to the couscous. Drizzle with olive oil and stir to combine. Season. TIP: Add as little or as much lemon juice as you like depending on your taste.

Divide the couscous tabbouleh between bowls. Top with the seared honey salmon, squeezing over any remaining lemon juice. Spoon over the garlic dip. Enjoy!