Quick Seared Salmon & Veggie Couscous Bowl
with Herby Mayo & Parsley- Eggs
- Soy
- Wheat
- Gluten
- Fish
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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the basil in this recipe with parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Green beans
1
Capsicum
1 packet
Couscous
(Contains: Wheat, Gluten; )
280 g
Salmon
(Contains: Fish; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Lemon
Not included in your delivery
1 drizzle
olive oil
¾ cup
Boiling water
1 drizzle
white wine vinegar
Nutrition Values
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 all water is absorbed, 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, trim and halve green beans. Slice courgette into half-moons. Slice lemon into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and courgette until tender, 4-6 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 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 generous squeeze of lemon juice and a drizzle of white wine vinegar to the bowl with the couscous and stir to combine. Season to taste. • Divide veggie couscous between bowls. Top with salmon. • Drizzle over dill & parsley mayonnaise and tear over parsley. Serve with any remaining lemon wedges. Enjoy!
