Super Green Salmon Couscous Bowl
with Creamy Pesto- Wheat
- Gluten
- Fish
- Soy
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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
Garlic
1
Capsicum
1 packet
Couscous
(Contains: Wheat, Gluten; )
280 g
Salmon
(Contains: Fish; )
1 packet
Green beans
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 sachet
Chicken-Style Stock Powder
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. 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.
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!
