Super Green Double Salmon Couscous Bowl
with Creamy Pesto
Bright, fresh and packed with goodness - this couscous bowl is a flavour powerhouse! Flaky, perfectly cooked salmon sits atop a bed of fluffy couscous packed full of all your favourite veg, tied together with a dreamy drizzle of creamy pesto dressing. It’s wholesome, satisfying and just the right amount of fancy!
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
Ingredients
1 packet
Couscous
1 sachet
Chicken-Style Stock Powder
1 packet
Green beans
2 clove
Garlic
2 packet
Salmon
1 packet
Creamy Pesto Dressing
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
boiling water
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. Thinly slice capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and capsicum 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 (cook in batches for best results). TIP: Patting the skin dry helps it crisp up in the pan!
• To bowl with the couscous, add a drizzle of white wine vinegar and stir to combine. Season to taste. • Divide super green couscous between bowls. Top with salmon. • Drizzle over creamy pesto dressing and tear over parsley to serve. Enjoy!
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