Moroccan-Style Salmon Bowls
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Moroccan-Style Salmon Bowls

Moroccan-Style Salmon Bowls

with Lemony Couscous Pilaf and Yogurt Sauce Drizzle

Buttery and delicate salmon gets a lively Moroccan twist in this tagine inspired dish. Served with a bright and fluffy couscous pilaf and a creamy yogurt sauce drizzle, this meal is one to remember!

Allergens:
Salmon
•Wheat
•Milk
•Soy
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

½ cup

Couscous

(Contains Wheat)

1 unit(s)

Carrot

½ unit(s)

Yellow Onion

1 unit(s)

Lemon

7 g

Cilantro

28 g

Sultana Raisins

(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)

30 g

Mixed Olives

(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

3 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 tbsp

Moroccan Spice Blend

(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

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Nutrition Values

Calories600 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate65 g
Sugar20 g
Dietary Fiber7 g
Protein36 g
Cholesterol90 mg
Sodium1130 mg
Trans Fat0 g
Potassium1250 mg
Calcium200 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Fork
•Medium Pot
•Measuring Cups
•Zester
•Non-Stick Pan

Cooking Steps

1
  • Pat salmon dry with paper towels, then season with salt, pepper and half the Moroccan Spice Blend.
  • Arrange salmon on a parchment-lined baking sheet. Drizzle 1 tsp (2 tsp) oil over top.
  • Roast in the middle of the oven until cooked through, 8-12 min.**
2
  • Meanwhile, add 2/3 cup (1 1/3 cups) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat. 
  • Once boiling, remove from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork.
3
  • Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Peel, then cut onion into 1/2-inch pieces.
  • Roughly chop cilantro.
  • Zest, then juice lemon.
  • Drain olives.
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook, stirring occasionally, until starting to soften, 3-4 min. Add onions. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
5
  • Sprinkle veggies with remaining stock powder, half the parsley, remaining Moroccan Spice Blend, raisins, olives, tomato sauce base and 1/2 cup (1 cup) water. Cook, stirring often, under veggies are tender and sauce thickens, 3-5 min.
6
  • Fluff couscous and stir in cilantro.
  • Divide couscous and saucy veggies between bowls. Top with salmon.
  • Drizzle youurst sauce over salmon.
  • Sprinkle remaining cilantro over top.