Double Moroccan Seared Salmon & Hummus Dressing
with Couscous-Spinach Salad
In this easy 4 stepper, enjoy a bright and light couscous-spinach bowl with fresh and light veggies aplenty and Moroccan seared salmon for the star-studded protein.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 sachet
chicken-style stock powder
1
cucumber
1
tomato
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Golden Goddess Dressing
(Contains Sesame;)
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
chermoula spice blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¾ cup
boiling water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. To a large bowl, add couscous, currants and chicken-style stock powder. • Add the boiling water (3/4 cups for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, roughly chop cucumber and tomato. • In a small bowl, combine hummus and golden goddess dressing. Set aside. • Pat salmon dry with paper towel. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, then gently turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, in batches, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the bowl with couscous, add cucumber, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide couscous-spinach salad between bowls. • Top with Moroccan salmon. • Drizzle over hummus dressing to serve. Enjoy!