Garlic Dill Salmon with Couscous salad

Name: Garlic Dill Salmon with Couscous salad and creamy feta sauce
Total time: 15 min
Yield: 2
Cuisine: Méditerranéenne
Ingredients: 300 g Tilapia; ½ tasse(s) Couscous; 43 ml Vinaigrette crémeuse; ½ tasse(s) Feta, émietté; 1 pièce(s) Mini concombres; 4 g Mélange d'épices à l'ail et à l'aneth; 113 g Petites tomates; 7 g Aneth; 2 pièce(s) Concentré de bouillon de légumes; 1 pièce(s) Citron; 4 g Mélange d'épices cumin-curcuma; 1 cs Beurre*; 1 cc Sel*; ⅓ cc Poivre*; 1 cs Huile*

and creamy feta sauce

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Flaky garlic dill tilapia served with a fresh tomato cucumber salad, fluffy couscous, and a creamy dill dressing, A light, flavorful dish that's perfect for a quick weeknight dinner or a refreshing lunch. Balanced, vibrant, and satisfying.

Allergènes:

Tilapia

•Blé

•Oeuf

•Lait

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation15 minutes

Temps de cuisson7 minutes

DifficultéFacile

Ingrédients

quantité par portion

300 g

Tilapia

(Contient: Tilapia)

½ tasse(s)

Couscous

(Contient: Blé)

43 ml

Vinaigrette crémeuse

(Contient: Oeuf, Lait)

½ tasse(s)

Feta, émietté

(Contient: Lait)

1 pièce(s)

Mini concombres

4 g

Mélange d'épices à l'ail et à l'aneth

(Contient: Sulfites Peut contenir: Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)

113 g

Petites tomates

7 g

Aneth

2 pièce(s)

Concentré de bouillon de légumes

(Peut contenir: Lait, Sésame, Gluten, Oeuf, Poisson, Moutarde, Crustacés, Soya, Noix, Blé, Sulfites)

1 pièce(s)

Citron

4 g

Mélange d'épices cumin-curcuma

(Peut contenir: Moutarde, Arachides, Blé, Lait, Soya, Sulfites, Sésame, Noix, Triticale)

Pas inclus dans votre livraison

1 cs

Beurre*

(Contient: Lait)

1 cc

Sel*

⅓ cc

Poivre*

1 cs

Huile*

Informations nutritionnelles

Énergie (kcal)650 kcal

Graisses33 g

dont saturés11 g

Glucides47 g

dont sucres7 g

Fibres4 g

Protéines43 g

Cholestérol120 mg

Sel2170 mg

Gras Trans0.5 g

Potassium900 mg

Calcium175 mg

Fer3 mg

Ustensiles

•Grande poêle antiadhésive

•Casserole moyenne

•Petit bol

•Bol à mélanger, moyen

Instructions

Before start, preheat a large non-stick pan over medium-high.
Wash and dry all produce.
To a medium pot, add 2/3 cup (1 1/3 cups) water, Cumin-Turmeric Spice Blend and vegetable broth concentrate. Season with salt and bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

Halve baby tomatoes.
Halve cucumber lengthwise. Cut into 1/4-inch moons.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Strip dill leaves from stems, then roughly chop.
To a small bowl, add creamy dressing, half the dill, remaining Dill-Garlic Spice-Blend, lemon zest and 1 tsp (2 tsp) lemon. Season with salt and pepper, then stir to combine.

Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and half the Dill-Garlic Spice Blend.
To the hot pan, add 1 tbsp (2 tbsp) oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.**

To a medium bowl, add tomatoes, cucumber, remaning dill, remaining lemon juice, 1 tbsp (2 tbsp) oil and feta. Season with salt and pepper, then toss to combine.

Fluff couscous with 1 tbsp (2 tbsp) butter and lemon zest. Season with salt and pepper.
Divide couscous between plates.
Divide salad between plates.
Divide tilapia between plates.
Spoon sauce over tilapia.