Moroccan 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!
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 sachet
ras el hanout
1 clove
garlic
1 bag
parsley
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
vegetable stock powder
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
15 g
butter
(Contains Milk;)
½ tbs
honey
drizzle
white wine vinegar
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Cooking Steps
• 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.
• While the veggies are roasting, finely chop garlic. • Roughly chop parsley. • Pat salmon dry with paper towel (this helps the skin crisp up in the pan!), then season both sides.
• To 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 water is absorbed, 6 minutes. • Fluff up with fork and keep uncovered.
• In a large frying pan, heat a drizzle of olive oil, 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, garlic and the honey. Gently turn salmon to coat.
• To the saucepan with 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 and a dollop of garlic sauce. • Sprinkle over reserved parsley to serve. Enjoy!