Salmon with Moroccan couscous

October 17, 2013
by hellofreshau Uncategorized @au

    This Moroccan-style dish is, in simple terms, seafood perfection on a plate!

    Salmon-with-moroccan-couscous

    Ingredients for two people

    150 gcouscous
    1lemon, zested & juiced
    1fennel, finely sliced & fronds reserved
    3 tbsmint, roughly chopped
    1/2red onion, finely diced
    5 gcumin seeds
    10 gHF Moroccan spice
    3 tbsolive oil
    320 gsalmon fillets

    Hellofresh recipe

    For the couscous

    Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes.

    Remove wrap and then begin to fluff the couscous with a fork. Allow to cool for a few minutes and then add in the lemon zest and juice, sliced fennel and fronds, mint and the onion. Season with salt and pepper.

    Heat a small dry pan over medium heat and then toast the cumin seeds with the slivered almonds until they turn golden brown and become fragrant. Toss the cumin seeds them through the fluffed couscous and leave aside.

    For the salmon

    Add the olive oil and the Moroccan spice into a small bowl and mix to combine, add the salmon and toss around until the salmon is well coated. Heat some olive oil in a pan over medium-high heat. Place the salmon in, skin side down, and cook for 4-5 minutes, turn the salmon over and cook for another 2-3 minutes or until cooked to your liking.

    To serve

    Divide the couscous between plates and top with the delicious Moroccan salmon.

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

    Previous post
    Quinoa with avocado and green beans Quinoa with avocado and green beans
    Next post
    Spring risotto with asparagus and goats cheese Spring risotto with asparagus and goats cheese

    Related posts

    Leave a Reply

    Your email address will not be published.