Moroccan-Inspired Salmon and Veggie Tagine
with Couscous
Ingredients: Salmon fillets • Zucchini • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Moroccan couscous (wheat) (durum wheat semolina) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Steelhead Salmon
(Contains: Salmon)
8 g
Moroccan Spice Blend
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
2 unit(s)
Garlic, cloves
2 tbsp
Apricot Spread
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Wheat, Sulphites, Egg, Crustaceans, Gluten, Fish)
125 g
Roasted Peppers
(May contain traces of: Milk, Tree nuts, Sulphites, Fish)
4 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Wheat, Sulphites, Egg, Crustaceans, Gluten, Fish)
½ cup
Couscous
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Zucchini
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Wheat, Sulphites, Egg, Crustaceans, Gluten, Fish)
7 g
Parsley
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Pat salmon dry with paper towels. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and broth concentrate. 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.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
- Remove from heat.
- While couscous cooks, heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then zucchini.
- Cook for 2-3 min, stirring often, until zucchini begins to soften. Season with salt and pepper.
- To the pot, add tomato sauce base, garlic and remaining Moroccan Spice Blend. Cook for 1-2 min, stirring often, until zucchini is coated.
- Add roasted red peppers, half the liquid from the roasted red peppers, apricot spread, 1/4 cup (1/2 cup) water. Stir to combine. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly and are cooked through.** Season with salt and pepper.
- While tagine cooks, fluff couscous with a fork. Add half the parsley and 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to combine.
- Divide couscous and tagine between bowls.
- Top bowls with salmon. Sprinkle remaining parsley over top.
If you've opted to get salmon, pat salmon dry with paper towels. Sprinkle with half the Moroccan Spice Blend, then season with salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Remove from heat.
Top bowls with salmon.
