Easy Seared Salmon & Chermoula Couscous
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Easy Seared Salmon & Chermoula Couscous

Easy Seared Salmon & Chermoula Couscous

with Apple-Walnut Salad & Dijon Yoghurt

Bursting with paprika and cumin, and a touch of turmeric and coriander, our chermoula spice blend works a treat with seafood. Add a dollop of Dijon yoghurt for creaminess and tang, and serve with a sweet and peppery salad to balance out the salmon's lovely richness. Don't forget the walnuts - they turn the dish into a textural treat!

Tags:
Easy Prep
Allergens:
Gluten
Wheat
Fish
Walnut
Milk

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

½ sachet

vegetable stock powder

¼ sachet

chermoula spice blend

1

apple

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

1 bag

mixed salad leaves

1 packet

Dijon mustard

½ packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

1

olive oil

¾ cup

boiling water

½ tsp

honey

3 tsp

vinegar (balsamic or white wine)

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Nutritional Values

per serving
Energy (kJ)2941 kJ
Fat39.8 g
of which saturates7.8 g
Carbohydrate45.1 g
of which sugars11.1 g
Protein39.3 g
Sodium502 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. • In a medium bowl, combine couscous, vegetable stock powder (see ingredients) and chermoula spice blend (see ingredients). • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.

2
2

• While couscous is cooking, thinly slice apple into wedges. • In a small bowl, combine Dijon mustard and Greek-style yoghurt. Season with salt and pepper to taste.

TIP: Dijon mustard is quite strong in flavour, feel free to use less!

3
3

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Pat salmon dry with paper towel, then season both sides. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, combine the vinegar, honey and a good drizzle of olive oil in a medium bowl. Season to taste. Top with mixed salad leaves, apple and walnuts. Toss to coat.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

4
4

• Divide chermoula couscous between plates. Top with seared salmon. • Drizzle Dijon yoghurt over salmon. • Serve with apple-walnut salad.