Salmon and Spiced Roasted Cauliflower on Zhoug Couscous
with Pepper, Greek Style Salad Cheese and Flaked Almonds
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
300 grams
Cauliflower Florets
1 sachet(s)
Roasted Spice and Herb Blend
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
10 grams
Vegetable Stock Paste
50 grams
Zhoug Style Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
240 milliliter(s)
Boiled Water for the Couscous
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Boil a full kettle.
c) Halve the pepper and discard the core and seeds. Slice into thin strips.
d) Halve any large cauliflower florets.
a) Pop the pepper onto one half of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
b) Add the cauliflower florets to the other half of the tray. Drizzle with oil and season with salt and pepper. Sprinkle over the roasted spice and herb blend, then toss to coat.
c) Spread the veg out in a single layer.
d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
a) Meanwhile, put the couscous in a medium bowl.
b) Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) Once the couscous is ready, fluff up the grains with a fork.
b) Stir through the zhoug (use less if you'd prefer things milder).
a) Once the veg has roasted, stir the pepper through the zhoug couscous.
a) Share your zhoug and pepper couscous between your bowls.
b) Top with the roasted cauliflower and drizzle over the yoghurt.
c) Finish with a scattering of toasted almonds and crumble over the Greek style salad cheese to finish.
Enjoy!
