Seared Salmon & Spinach Couscous
with Lime Yoghurt, Tomato Salsa & Flaked Almonds
Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared salmon and a lemony yoghurt, then add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer!
This recipe is under 650kcal per serving.
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
2 clove
garlic
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1
tomato
½
lime
1 bag
parsley
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat butter over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Stir though baby spinach, until wilted and combined.
• Meanwhile, finely chop tomato. Zest lime and slice into wedges. Pick and roughly chop mint leaves. • To a medium bowl, add tomato, a good squeeze of lime, mint leaves, a drizzle of olive oil and tear in parsley. Toss to combine. Season. • In a small bowl, combine lime zest and Greek-style yoghurt. Season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with a paper towel and season 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!
• Divide spinach couscous between bowls. • Top with seared salmon and tomato salsa. • Serve with a dollop of lime yoghurt and sprinkle over flaked almonds. Enjoy!