Quick Greek Inspired Salmon and Paprika Pearl Couscous
with Olives and Pepper
Calories
:
704 kcalProtein
:
33.9g proteinDifficulty
:
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)2944 kJ
Energy (kcal)704 kcal
Fat30 g
of which saturates9 g
Carbohydrate73.1 g
of which sugars18.5 g
Dietary Fibre9 g
Protein33.9 g
Cholesterol80 mg
Salt2.3 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 until cooked, 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 until softened, 4-5 mins.
- Add the smoked paprika and remaining oregano to the pepper and fry for 1 min.
3
- Add the passata, veg stock paste, olives, sugar and water for the sauce and sugar (see pantry for both) to the pepper. Season with salt and pepper.
- Bring to the boil, then simmer until slightly thickened, 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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