Moroccan-Style Double Salmon Bowls

Prepped in 10

Very High Fibre

Quick

with Couscous Pilaf and Yogurt Sauce Drizzle

8 min

Difficulty: 2/3

Moroccan

Ingredients: Salmon fillets • Carrot • Yellow onion • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Raisins (raisins, sunflower oil and/or cotton oil) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Dinner-bowls

Taste-of-middle-east

Quick

Ingredients

Salmon Fillets, skin-on

500 g

Couscous

0.5 cup

Carrot

1 unit(s)

Yellow Onion

1 unit(s)

Lemon

1 unit(s)

Cilantro

7 g

Sultana Raisins

28 g

Mixed Olives

30 g

Yogurt Sauce

3 tbsp

Tomato Sauce Base

2 tbsp

Moroccan Spice Blend

8 g

Vegetable Stock Powder

7.5 g

Butter

1 tbsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

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 1 tsp (2 tsp) Moroccan Spice Blend.
To a parchment-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) 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 4-5 min, stirring occasionally, until water evaporates and carrots begin to soften. (TIP: If carrots are browning too quickly, reduce heat to medium.)
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 3-4 min, stirring often, until veggies are tender and sauce thickens slightly.

Fluff couscous and stir in half the cilantro, 1/2 tbsp (1 tbsp) olive brine and 1 tbsp (2 tbsp) butter. Discard of any remaining olive brine.
In a small bowl combine yogurt sauce and 1/2 tsp (1 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.