Seared Salmon & Pearl Couscous Salad
with Roast Veggies, Lemon Yoghurt & Mint
Not just a pretty name, pearl couscous is a treat to eat. The small, slightly chewy balls have a toasty flavour that works beautifully with roasted sweet potato and beetroot. Topped with succulent salmon, this is a gem of a dish!
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
sweet potato
1
beetroot
1
brown onion
1 sachet
smoked paprika
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
½
lemon
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
2.5 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and beetroot into small chunks. Cut the brown onion into thick wedges. Place the prepped veggies on a lined oven tray. Drizzle with olive oil and sprinkle with the smoked paprika and a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
TIP: Beetroot retains a lot of its firmness when cooked, it's ready when you can easily pierce it with a fork.
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring, until golden, 1-2 minutes. Add the water and vegetable stock powder. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and water has absorbed, 16-18 minutes. Drain, then transfer to a large bowl. Cover to keep warm.
While the couscous is cooking, zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel, then season both sides. Cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
While the salmon is cooking, pick and roughly chop the mint leaves. To the bowl with the couscous, add the roasted veggies, lemon zest, a drizzle of olive oil and the mint (reserve a little for garnish!). Gently stir to combine. Season to taste.
Divide the pearl couscous salad between plates. Top with the seared salmon. Garnish with the reserved mint. Serve with a dollop of lemon yoghurt and any remaining lemon wedges.