Fig Glazed Salmon and Bright Couscous Bowls
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Fig Glazed Salmon and Bright Couscous Bowls

Fig Glazed Salmon and Bright Couscous Bowls

with Crisp Chickpeas and Herby Hummus

You won't need to click your heels three times to find yourself over this rainbow of flavours and colours! Crisp chickpeas are the unexpected secondary protein of this eat well, feel better meal!

Allergens:
Salmon
•Wheat
•Milk
•Sesame
•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 Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Pearl Couscous

(Contains Wheat)

1 unit(s)

Chickpeas

(May contain Gluten, Wheat)

56 g

Spring Mix

3 unit(s)

Radish

1 unit(s)

Lemon

7 g

Parsley

¼ cup

Feta Cheese, crumbled

(Contains Milk)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

4 tbsp

Hummus

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

2 tbsp

Fig Spread

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

3 tbsp

Yogurt Sauce

(Contains Milk)

1 tbsp

Red Wine Vinegar

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

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories990 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate94 g
Sugar11 g
Dietary Fiber15 g
Protein50 g
Cholesterol100 mg
Sodium1340 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium225 mg
Iron5 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

•Strainer
•Parchment Paper
•Baking Sheet
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Bowl
•Zester
•Medium Bowl
•Colander
•Small Bowl

Cooking Steps

1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
  • Meanwhile, Drain and rinse chickpeas then pat dry with paper towels.
  • Add chickpeas, half the fig spread and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven for 20-24 min, stirring halfway through, until golden and crispy. 
2
  • To the boiling water, add couscous. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
  • While couscous cooks, thinly slice radish.
  • To a large bowl add radish, vinegar, 1/2 tbsp (1 tbsp) oil  and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Using hands, massage gently to marinate.
3
  • Pat salmon dry with paper towels. Season with salt and pepper
  • Arrange salmon on a parchment-lined baking sheet. Spoon remaining fig sauce over salmon.
  • Roast salmon in the bottom of the oven for 10-12 min until cooked through.*

 

4

 

  • Strain orzo, then return to the pot, off heat. 
  • Zest, then juice half the lemon. Cut remaning into wedges.
  • Roughly chop parsley.
  • To a small bowl, add hummus, lemon zest and half the parsley. Season with salt and pepper. Stir to mix.
5
  • To the couscous, add pesto, lemon juice, and remaining parsley. Season with salt and pepper. Stir to mix.
  • To bowl of radishes, add spring mix. Toss to coat.
6

 

  • Divide cous cous, and salad between bowls.
  • Top with chickpeas and salmon.
  • Dollop hummus and yogurt sauce overtop.
  • Sprinkle feta overtop.
  • Squeeze a wedge of lime overtop, if desired.
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