with Tomato-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.
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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.
- 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 stew has thickened slightly.
- Remove from heat, then season with salt and pepper.
- Meanwhile, pat salmon dry with paper towels. Season with half the Harissa Spice Blend, salt and pepper.
- Pierce tomatoes with a fork.
- On an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with remaining Harissa Spice Blend, salt and pepper. Toss to coat.
- Arrange salmon on baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil.
- Broil salmon and tomatoes in the middle of the oven for 6-8 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 is melted. 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 to get salmon, first, pierce tomatoes with a fork. On an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with half the Harissa Spice Blend, salt and pepper. Toss to coat. Pat salmon dry with paper towels. Arrange salmon on the same baking sheet. Season with remaining Harissa Spice Blend, salt and pepper. Drizzle with 1/2 tbsp (1 tbsp) oil. Broil salmon and tomatoes in the middle of the oven for 6-8 min, until tomatoes blister and salmon is cooked through.**
810
kcal
Calories
47
g
Fat
11
g
Saturated Fat
58
g
Carbohydrate
4
g
Sugar
6
g
Dietary Fiber
38
g
Protein
80
mg
Cholesterol
1360
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
4
mg
Iron
with Tomato-Garlic Couscous and Feta
with Avocado-Citrus Salad and Sesame Dressing
and Lemon-Honey Drizzle
