with Garlic Couscous and Feta
Ingredients: Salmon fillets • Pearl couscous (wheat) (durum wheat semolina) • Baby tomato • Yellow onion • Spinach • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Parsley.
Allergens
Tags
Steelhead Salmon
250 g
Pearl Couscous
0.75 cup
Harissa Spice Blend
7 g
Baby Tomatoes
113 g
Garlic Puree
1 tbsp
Vegetable Stock Powder
7.5 g
Onion, chopped
56 g
Baby Spinach
56 g
Feta Cheese, crumbled
0.25 cup
Garlic Spread
2 tbsp
Parsley
7 g
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then couscous and onions. Cook for 2-3 min, until fragrant.
- To the pot, add garlic puree. Cook for 30 sec, until fragrant.
- Add stock powder and 1 1/2 cups (3 cups) water. Stir to combine. Cover and bring to a boil over high. Once boiling, reduce to medium. Simmer for 6-7 min, stirring occasionally, until couscous is tender and mixture has thickened slightly.
- Remove from heat, then season with salt and pepper.
- Meanwhile, pat salmon dry with paper towels.
- On an unlined baking sheet, arrange salmon and tomatoes. Sprinkle with Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 6-7 min, until tomatoes blister and salmon is cooked through.**
- Once couscous is tender, add spinach and garlic spread. Stir for 1 min, until spinach is wilted and garlic spread melts. Season with salt and pepper.
- Divide couscous between bowls.
- Top with salmon and tomatoes.
- Tear or roughly chop parsley.
- Sprinkle feta and parsley over top.
If you've opted for salmon pat salmon dry with paper towels. On an unlined baking sheet, arrange salmon and tomatoes. Sprinkle with Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Cook the same way the recipe instructs you to cook the shrimp, increase broil time to 6-7 minmutes.
800
kcal
Calories
47
g
Fat
11
g
Saturated Fat
58
g
Carbohydrate
4
g
Sugar
6
g
Dietary Fiber
38
g
Protein
90
mg
Cholesterol
1350
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
200
mg
Calcium
4
mg
Iron
with Tomato-Garlic Couscous and Feta
and Lemon-Honey Drizzle
with Tahini, Couscous and Veggies