Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared salmon and a lemon yoghurt, plus add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer
1 cube vegetable stock
1 packet couscous(Contains Gluten. May be present: Tree Nuts, Milk, Peanuts, Sesame, Soya)
1 bunch spring onions
1 bunch mint
1 packet Greek yoghurt (Contains Milk)
1 packet salmon (Contains Fish)
1 packet flaked almonds (Contains Tree Nuts)
1 bag baby spinach leaves
2 clove garlic
Not included in the box:
¾ cup water (for the couscous)
2 tsp water (for the dressing)
¼ tsp salt
butter 20 g (ContainsMilk)
Cook the couscous: Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the couscous) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.
Get prepped: Finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato and 1/2 the mint with a drizzle of olive oil and a pinch of salt and pepper. Set aside. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice in half.
Make the lemon yoghurt: In a small bowl, combine the Greek yoghurt, a squeeze of lemon juice and the water (for the dressing). Season with salt and pepper, drizzle with a little olive oil and mix well. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and cook, tossing, until toasted, 2-3 minutes. Transfer to a small bowl.
Cook the salmon: Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on the thickness of the fillet). Transfer to a plate to rest.
Bring it all together: While the salmon is resting, add the spring onion, baby spinach, lemon zest and the remaining mint to the saucepan with the couscous. Drizzle with a little olive oil and mix well to combine. Season with the salt and a pinch of pepper.
Serve up: Divide the herbed couscous between plates. Top with the seared salmon and tomato salsa. Spoon over the lemon yoghurt and sprinkle with the toasted almonds.
You can substitute the couscous for some gluten-free ingredient such as rice, cauliflower rice, vegetables or other food that would make a good addition to this recipe.