Saumon méditerranéen au za’atar et couscous au citron

Saveurs du monde

Très riche en fibres

Riche en protéines

Nouveau

Saumon méditerranéen au za’atar et couscous au citron

avec relish aux tomates et aux olives et feta

30 min

Difficulté: 1/3

Européenne

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Crustacés

Gluten

Arachides

Saumon

Sésame

Noix

Poisson

Tags

30-min-or-less

Très riche en fibres

Classic-plates

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.