with Veggies and Couscous
As golden and bright as it is delicious and filling, tonight's dinner is also guilt-free! We're serving it with less conventional--but delicious--veggie-studded couscous to help soak up all of that tasty coconut broth. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Salmon fillets • Coconut milk (coconut extract, water) • Zucchini • Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Vegetable stock powder (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) (soy, sulphites) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Couscous
0.5 cup
Zucchini
1 unit(s)
Baby Tomatoes
113 g
Baby Spinach
28 g
Coconut Milk
1 unit(s)
Crispy Shallots
14 g
Curry Paste
1 tbsp
Vegetable Stock Powder
7.5 g
Cumin-Turmeric Spice Blend
4 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. 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, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Using a fork, pierce tomatoes.
- Roughly chop spinach.
- To an unlined baking sheet, add zucchini, tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Broil veggies in the middle of the oven for 8-12 min, stirring halfway until veggies are lightly charred and tender.
- Heat a large non-stick pan over medium-high.
- Pat salmon dry with paper towels. Season with salt and pepper
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
- When salmon is done, break salmon up into large flakes, removing and discarding skin.
- Add Cumin-Turmeric Spice Blend. Cook for 1 min, stirring often, until toasted.
- Transfer salmon to a plate.
- Reheat the same pan over medium.
- Add coconut milk, stock powder and half the curry paste (use all for 4 servings).
- Cook for 3-4 min, stirring occasionally, until sauce has thickened slightly.
- Add salmon. Stir to coat.
- Fluff couscous with a fork. Stir in spinach
- Divide couscous between bowls.
- Top with veggies and curried salmon.
- Sprinkle with half the crispy shallots (use all for 4 servings).
If you've opted to get salmon, pat dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** When salmon is done, break salmon up into large flakes, removing and discarding skin. Add Cumin-Turmeric Spice Blend. Cook for 1 min, stirring often, until toasted.
790
kcal
Calories
52
g
Fat
27
g
Saturated Fat
49
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
36
g
Protein
95
mg
Cholesterol
850
mg
Sodium
0.3
g
Trans Fat
1350
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
