Fig-Glazed Double Salmon and Couscous Bowls
with Crispy Chickpeas and Herby Hummus- Salmon
- Wheat
- Milk
- Sesame
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Mustard
- Egg
- Crustaceans
- Fish
- Milk
- Sesame
- Tree nuts
You won't need to click your heels three times to find yourself over the rainbow of flavours and colours in this meal! Crispy chickpeas are the unexpected secondary protein of this eat well, feel good dinner. Ingredients: Salmon fillet • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium edta) • Pearl couscous (durum wheat semolina) (wheat) • Radish • Lemon • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium edta) (sesame) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Parsley
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Pearl Couscous
(Contains: Wheat)
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
56 g
Spring Mix
3 unit(s)
Radish
1 unit(s)
Lemon
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
4 tbsp
Hummus
(Contains: Sesame May be present: Mustard, Sulphites, Egg, Crustaceans, Wheat, Gluten, Soy, Fish, Milk)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
3 tbsp
Yogurt Sauce
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, drain and rinse chickpeas then pat dry with paper towels.
- To a parchment-lined baking sheet, add chickpeas, half the fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 20-24 min, stirring halfway through, until golden and crispy.
- To the boiling water, add couscous. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- While couscous cooks, thinly slice radishes.
- To a large bowl, add radishes, vinegar, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Using hands, massage gently to marinate.
- Pat salmon dry with paper towels. Season with salt and pepper.
- On another parchment-lined baking sheet, arrange salmon. Spoon remaining fig spread over top.
- Roast salmon in the bottom of the oven for 10-12 min, until cooked through.**
- Strain couscous, then return to the pot, off heat.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- To a small bowl, add hummus, lemon zest and half the parsley. Season with salt and pepper. Stir to combine.
- To the couscous, add pesto, lemon juice and remaining parsley. Season with salt and pepper. Stir to mix.
- To the bowl of radishes, add spring mix. Toss to coat.
- Divide couscous and salad between bowls.
- Top with chickpeas and salmon.
- Dollop hummus and yogurt sauce over top.
- Sprinkle with feta.
- Squeeze a wedge of lemon over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
