Pan-Seared Salmon & Veggie Couscous Bowl
with Herby Mayo & Lemon
- Eggs
- Soy
- Wheat
- Gluten
- Fish
Fibre-rich, colourful, nutritious, flavoursome – these are just a few of the ways we can describe this delightful 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.
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
Utensils
Cooking Steps
• Boil the kettle.
• Place couscous and chicken-style stock powder in a medium heatproof
bowl.
• Add the boiling water (see ingredients) 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.
• 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 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 a paper towel and season generously on both
sides with salt and pepper.
• 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 pan-seared salmon.
• Drizzle over dill & parsley mayonnaise and serve with any remaining
lemon wedges. Enjoy!
