Saumon au za’atar à la méditerranéenne et couscous citronné

Saveurs du monde

Très riche en fibres

Familiale

Riche en protéines

Saumon au za’atar à la méditerranéenne et couscous citronné

avec relish aux tomates et aux olives et feta

10 min

Difficulté: 1/3

Européenne

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Saumon

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Classic-plates

Familiale

Riche en protéines

Nouveau

Saveurs du monde

Ingrédients

Filet de saumon, avec la peau

250 g

Couscous perlé

0.75 cup

Feta, émietté

0.25 cup

Persil

7 g

Olives mélangées

30 g

Citron

1 unit(s)

Tomato

1 unit(s)

Courgette

1 unit(s)

Purée d’ail

1 tbsp

Poivre au citron

6 g

D'épices zaatar

6 g

Huile

2.5 tbsp

Sel

0.25 tsp

Poivre

0.13 tsp

Beurre

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.