Middle Eastern-Spiced Salmon and Couscous Bowls
with Smoky Roasted Veggies and Red Pepper Yogurt Sauce- Salmon
- Wheat
- Milk
- Mustard
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Tree nuts
- Wheat
- Milk
- Peanuts
- Sesame
Ingredients: Salmon fillets • Zucchini • Sweet bell pepper • Red onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Roasted red pepper pesto (milk) (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) • Middle Eastern spice blend (mustard) (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) • Parsley.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
1 unit(s)
Red Onion
7 g
Parsley
1 unit(s)
Lemon
1 unit(s)
Greek Yogurt
(Contains: Milk)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
15 g
Middle Eastern Seasoning
(Contains: Mustard May be present: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut onion into 1/2-inch slices.
- Core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half moons.
- To a parchment-lined baking sheet, add onion, peppers, zucchini, half the Middle Eastern Spice blend, and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
- Roast in bottom of oven for 18-22 min, stirring halfway until tender-crisp and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- To a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, stir in couscous. Remove pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- To a small bowl, add 1 tbsp (2 tbsp) yogurt and remaining Middle Eastern Spice Blend. Stir to combine. This is your fish marinade.
- In a medium bowl, combine pesto and remaining yogurt. Season wih salt and pepper. This is your yogurt sauce.
- Pat salmon dry with paper towels. Arrange on a parchment-lined baking sheet. Season with salt, and pepper.
- Brush yogurt fish marinade over top.
- Roast in the top of the oven for 10-12 min, until salmon is cooked through.** Remove and discard skin, if you like.
- Fluff couscous with a fork. Stir in lemon juice, lemon zest and half the parsley.
- Divide couscous between bowls.
- Top with veggies and salmon.
- Spoon yogurt sauce over top.
- Sprinkle remaining parsley over top.
If you've opted to get salmon, cook in the same way the recipe instructs you to cook basa.** Remove and discard salmon skin, if desired.
