Mediterranean Za'atar Salmon and Lemony Couscous

Taste the World

Very High Fibre

Family Friendly

High Protein

Mediterranean Za'atar Salmon and Lemony Couscous

with Tomato-Olive Relish and Feta

10 min

Difficulty: 1/3

European

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

30-min-or-less

Very High Fibre

Classic-plates

Family Friendly

High Protein

New

Taste the World

Ingredients

Salmon Fillets, skin-on

250 g

Pearl Couscous

0.75 cup

Feta Cheese, crumbled

0.25 cup

Parsley

7 g

Mixed Olives

30 g

Lemon

1 unit(s)

Tomato

1 unit(s)

Zucchini

1 unit(s)

Garlic Puree

1 tbsp

Lemon-Pepper Seasoning

6 g

Za'atar Spice

6 g

Oil

2.5 tbsp

Salt

0.25 tsp

Pepper

0.13 tsp

Butter

1 tbsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Bring a large pot of salted water to a boil (use same for 4 servings).
To the boiling water, add couscous. Cook uncovered for 6-8 min, stirring occasionally, until tender.
Strain couscous, then return to the pot, off heat.

Meanwhile, pat salmon dry with paper towels.
To a parchment-lined baking sheet, add salmon and brush with 1/2 tbsp (1 tbsp) oil. Season with Za'atar Spice, salt and pepper. Roast in the middle of the oven for 10-12 min, until cooked through.**

Cut tomato into 1/4-inch pieces.
Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Strain olives, reserving olive brine. Roughly chop olives.
Roughly chop parsley.

Meanwhile, heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. Season with half the Lemon-Pepper Seasoning and salt.

To a small bowl, add olives, tomatoes, half the parsley, half the lemon zest, half the lemon juice and 1 tbsp (2 tbsp) oil. Stir to combine. Season with pepper.
Reheat finished couscous over medium, then add 1 tbsp (2 tbsp) butter, remaining Lemon-Pepper Seasoning, garlic puree, remaining lemon zest, 1 tbsp (2 tbsp) olive brine, remaining lemon juice and remaining parsley. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt.