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Smoked Salmon & Couscous Salad with Tartare Sauce

Smoked Salmon & Couscous Salad with Tartare Sauce

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, plate up this couscous salad topped with all our favourite flavours: smoked salmon, creamy avocado, tangy tartare sauce and roasted almonds for crunch.

Allergens:GlutenTree NutsMilkFish

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

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

½ sachet

chicken-style stock powder

1

avocado

1

cucumber

1 bag

green beans

1 bag

salad leaves

1 bag

parsley

1 bottle

balsamic & olive oil dressing

1 packet

tartare sauce

1 packet

roasted almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

1 packet

Akaroa cold smoked salmon

(ContainsFish)

Not included in your delivery

olive oil

¾ cup

boiling water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3051 kJ
Fat49.6 g
of which saturates11 g
Carbohydrate42.4 g
of which sugars6.9 g
Protein28.2 g
Sodium1173 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. In a bowl, combine couscous, stock and boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) • Cover and set aside for 5 mins • Cut avocado in half, scoop out flesh and roughly chop • Roughly chop cucumber.

2

• Trim and halve green beans • Heat olive oil in a frying pan over medium-high heat • Cook green beans until tender, 3-5 mins.

3

• To the couscous, add green beans, cucumber, rocket, balsamic dressing and torn parsley. Toss and season with pepper • Plate up couscous salad and top with avocado and salmon • Sprinkle with almonds and crumble over cheese • Serve with tartare sauce