Moroccan-Style Salmon Bowls
with Lemony Couscous Pilaf and Yogurt Sauce Drizzle
Buttery and delicate salmon gets a lively Moroccan twist in this tagine inspired dish. Served with a bright and fluffy couscous pilaf and a creamy yogurt sauce drizzle, this meal is one to remember!
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)
1 unit(s)
Carrot
½ unit(s)
Yellow Onion
1 unit(s)
Lemon
7 g
Cilantro
28 g
Sultana Raisins
(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
8 g
Moroccan Spice Blend
(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Nutrition Values
Utensils
Cooking Steps
- Pat salmon dry with paper towels, then season with salt, pepper and half the Moroccan Spice Blend.
- Arrange salmon on a parchment-lined baking sheet. Drizzle 1 tsp (2 tsp) oil over top.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Meanwhile, add 2/3 cup (1 1/3 cups) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Zest, then juice lemon.
- Drain olives.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook, stirring occasionally, until starting to soften, 3-4 min. Add onions. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Sprinkle veggies with remaining stock powder, half the parsley, remaining Moroccan Spice Blend, raisins, olives, tomato sauce base and 1/2 cup (1 cup) water. Cook, stirring often, under veggies are tender and sauce thickens, 3-5 min.
- Fluff couscous and stir in cilantro.
- Divide couscous and saucy veggies between bowls. Top with salmon.
- Drizzle youurst sauce over salmon.
- Sprinkle remaining cilantro over top.