Cal Smart Harissa-Spiced Salmon
with Jewelled Couscous
You'll find big, bold flavours in this light, jewelled couscous. Our Harissa Spice Blend and savoury garlic puree make a delicious pairing for wholesome salmon fillets.
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
Ingredients: Salmon fillets • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Spinach • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Dried cranberries (cranberries, sugar, sunflower oil) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
½ cup
Couscous
(Contains Wheat)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
7 g
Harissa Spice Blend
(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
7 g
Parsley
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
56 g
Baby Spinach
1 unit(s)
Shallot
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then finely chop shallot.
- Over a small bowl, drain olives, reserving olive brine.
- Cut or tear olives in half.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Roughly chop parsley.
- To a large bowl, add olives, dried cranberries, parsley and lemon juice. Season with salt and pepper, then stir to combine.
- Line a baking sheet with parchment.
- To another small bowl, add garlic puree, Harissa Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with pepper, then stir to combine.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Arrange salmon on prepared sheet, skin-side down. Spread harissa mixture over salmon tops and sides.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shallots. Cook, stirring occasionally, until softened, 2-3 min.
- Add 1/2 cup (1 cup) water, broth concentrate and reserved olive brine. Bring to a boil over high heat.
- Once boiling, stir in couscous, then remove the pot from heat. Cover and let stand for 5 min.
- Fluff couscous with a fork.
- Add couscous, lemon zest and spinach to the bowl with dressing, then toss to combine.
- Divide jewelled couscous between plates.
- Top with salmon.
- Squeeze a lemon wedge over top, if you like.