Moroccan Seared Salmon & Wholemeal Couscous Salad
with Roast Veggies, Garlic Sauce & Parsley
Ras el hanout is one of the most diverse spice blends on the market, combining a vibrant and earthy mix of several fantastic spices. Paired with wholemeal couscous, this Moroccan salmon number will be one for the books!
Unfortunately, this week’s freekeh was in short supply, so some customers will receive wholemeal couscous instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
vegetable stock powder
1
sweet potato
1
beetroot
1 sachet
ras el hanout
1 clove
garlic
1 bag
parsley
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
¾ cup
water (for the couscous)
15 g
butter
½ tbs
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium saucepan, add the water and vegetable stock powder and bring to the boil. • Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. • Set aside until all the water is absorbed, 6 minutes. Fluff up with a fork and leave uncovered.
• Finely chop garlic. • Roughly chop parsley. • Pat salmon dry with a paper towel (this helps the skin crisp up in the pan!), then season both sides.
• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute, add the butter and garlic, gently turning salmon to coat. • Remove pan from heat and add the honey, gently turning salmon to coat.
• To the saucepan with the couscous, add roasted veggies, parsley (reserve some for the garnish!) and a drizzle of the white wine vinegar and olive oil. Gently stir to combine. Season to taste.
• Divide couscous salad with roast veggies between plates. Top with seared salmon. • Dollop with garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!