Quick Greek Inspired Salmon and Paprika Pearl Couscous
with Olives and Pepper4.0(5)
Calories
:
706 kcalProtein
:
33.9g proteinTotal
:
15 minutesDifficulty
:
Easy Pescatarian
Allergens:
- Cereals containing gluten
- Wheat
- Fish
- Mustard
- Soya
- May contain traces of allergens
Also known as ptitim, you almost wouldn't know that pearl couscous is actually a type of grain-shaped pasta! Inspired by Greek flavours with oregano, paprika and olives, this comforting bowl is topped with salmon to make a balanced and delicious meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Dried Oregano
1 unit(s)
Bell Pepper
1 unit(s)
Lemon
30 grams
Black Olives
1 sachet(s)
Smoked Paprika
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
½ tbsp
Honey
Nutritional information
Energy (kJ)2956 kJ
Energy (kcal)706 kcal
Fat30.1 g
of which saturates9 g
Carbohydrate73.8 g
of which sugars18.4 g
Dietary Fibre9.3 g
Protein33.9 g
Cholesterol80 mg
Salt2.4 g
Potassium232.1 mg
Calcium14.8 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Medium Saucepan
•Kettle
•Baking Paper
•Pan
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
- Pour the boiled water into a saucepan on medium-high heat with ½ tsp salt. Simmer the pearl couscous, 14-15 mins.
- Once cooked, drain and pop back in the pan. Add a drizzle of oil and stir through.
- Pat the salmon dry with kitchen paper. Season with salt and pepper. Sprinkle over half the dried oregano. Lay the fish, skin-side down on a lined baking tray.
2
- When the oven is hot, bake the fish on the top shelf, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
- Meanwhile, slice the bell pepper into thin strips. Halve the lemon. Roughly chop the olives.
- Heat a drizzle of oil in a frying pan on medium-high heat. Add the sliced pepper to the pan and stir-fry, 4-5 mins.
- Add the smoked paprika and remaining oregano to the pepper. Fry for 1 min.
3
- Add the passata, veg stock paste, olives, sugar and water for the sauce (see pantry for both) to the pepper. Season with salt and pepper. Bring to the boil, then simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Once the pearl couscous is cooked, stir it into the sauce. Add the butter (see pantry) and a generous squeeze of lemon juice.
- Once the salmon is cooked, drizzle over the honey (see pantry). Squeeze over a little lemon juice.
4
- Share the pearl couscous and sauce between your bowls.
- Top with the salmon fillets.
- Serve with the remaining lemon wedges on the side.
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