Seared Honey Salmon & Loaded Couscous

Name: Seared Honey Salmon & Loaded Couscous with Garlic Dip & Toasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Garlic Dip; 1 sachet Vegetable Stock Powder; 1 Tomato; 1 packet Couscous; 280 g Salmon; 1 Cucumber; 1 packet Parsley; 1 Spring Onion; 1 Lemon; 1 packet Flaked Almonds; 1 drizzle olive oil; ¾ cup water (for the couscous); 2 tsp honey

with Garlic Dip & Toasted Almonds

Get up to $175 off

This loaded couscous is fast, fresh and full of flavour. Serve it with gently seared salmon and garlic dip, plus add a sprinkling of roasted almonds for extra goodness and crunch. This meal is a star performer!

Allergens:

Wheat

•Gluten

•Fish

•Almond

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

Couscous

(Contains: Wheat, Gluten; )

280 g

Salmon

(Contains: Fish; )

Cucumber

1 packet

Parsley

Spring Onion

Lemon

1 packet

Flaked Almonds

(Contains: Almond; )

Not included in your delivery

1 drizzle

olive oil

¾ cup

water (for the couscous)

2 tsp

honey

Nutrition Values

Calories771 kcal

Energy (kJ)3230 kJ

Fat47.1 g

of which saturates6.4 g

Carbohydrate48.6 g

of which sugars12.3 g

Dietary Fibre4.1 g

Protein36.4 g

Cholesterol1.1 mg

Sodium637 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 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 tomato. • Thinly slice red radish and spring onion. • Finely chop parsley. • Slice lemon into wedges.

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

• Return frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes on each side (depending on thickness). • Remove from heat, then add the honey, gently turning 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 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 garlic dip. Sprinkle over flaked almonds to serve. Enjoy!