Quick Seared Salmon & Veggie Couscous Bowl
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Quick Seared Salmon & Veggie Couscous Bowl

Quick Seared Salmon & Veggie Couscous Bowl

with Herby Mayo & Parsley

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!

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Quick
Climate Superstar
Allergens:
Gluten
fish
Egg
Soy

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

(Contains Gluten; )

1 sachet

Chicken-Style Stock Powder

1 packet

green beans

1

courgette

2 clove

garlic

1 packet

salmon

(Contains fish; )

½ packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 packet

parsley

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2615 kJ
Fat35.3 g
of which saturates5.7 g
Carbohydrate39.2 g
of which sugars4.8 g
Dietary Fibre5.1 g
Protein35.9 g
Sodium587 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.

Utensils

Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, trim and halve green beans. Slice courgette into half-moons. 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.

3
3

• 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!

4
4

• Add 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 to serve. Enjoy!