Moroccan-Style Salmon Bowls
with Couscous Pilaf and Yogurt Sauce Drizzle
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
Salmon Fillets, skin-on
(Contains: Salmon)
½ cup
Couscous
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Carrot
½ unit(s)
Yellow Onion
1 unit(s)
Lemon
7 g
Cilantro
28 g
Sultana Raisins
(May contain traces of: Gluten, Peanuts, Sesame, Sulphites, Milk, Tree nuts, Egg, Soy, Mustard)
30 g
Mixed Olives
(May contain traces of: Sulphites, Milk, Tree nuts, Egg, Wheat, Fish)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Gluten, Sesame, Sulphites, Milk, Tree nuts, Egg, Soy, Mustard, Wheat, Fish, Crustaceans)
8 g
Moroccan Spice Blend
(May contain traces of: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Soy, Mustard, Wheat, Triticale)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Peanuts, Sesame, Milk, Tree nuts, Mustard, Wheat)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Pat salmon dry with paper towels, then season with salt, pepper and half the Moroccan Spice Blend.
- To a parchment-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water and half the stock powder. 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.
- 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 half the lemon. Cut remaining lemon into wedges.
- Over a small bowl, drain olives, reserving the brine. Roughly chop olives. Set brine aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and carrots, raisins and 3 tbsp (6 tbsp) water. Cook for 3-4 min, stirring occasionally, until water evaporates and carrots begin to soften.
- Add onions. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Reduce heat to medium-low.
- Sprinkle veggies with remaining stock powder, remaining Moroccan Spice Blend, olives, tomato sauce base, 1/2 tbsp (1 tbsp) lemon juice and 2/3 cup (1 1/3 cup) water. Cook for 1-2 min, stirring often, under veggies are tender and sauce thickens slightly.
- Fluff couscous and stir in half the cilantro and 1/2 tbsp (1 tbsp) olive brine. Discard of any remaining olive brine.
- In a small bowl combine yogurt sauce and 1/4 tsp (1/2 tsp) lemon zest.
- Divide couscous and saucy veggies between bowls. Top with salmon.
- Drizzle yogurt sauce over salmon.
- Sprinkle with remaining cilantro.
- Serve a lemon wedge alongside.
