Express: Sticky Moroccan Salmon with Couscous
& Pre-prepped Ingredients
Juicy glazed salmon stir-fried with vibrant peppers, served over fluffy couscous with a citrus kick!
Cals 613 · Prot 50 · Carbs 93 · Fat 15
Express
Global Eats
20 min
Juicy glazed salmon stir-fried with vibrant peppers, served over fluffy couscous with a citrus kick!
Cals 613 · Prot 50 · Carbs 93 · Fat 15
Express
Global Eats
Ingredients
Salmon
Salmon goujons
6*
350 Grams
Sliced Pepper
100 Grams
Ginger garlic paste
10 Grams
Smoked paprika powder
2 Grams
Coriander cumin powder
4 Grams
Balsamic vinegar
14*
15 ML
Pomegranate molasses
20 Grams
Water
100 ML
Couscous
Water
300 ML
Couscous
10*
150 Grams
Vegetable stock cube
15*
1 Piece
Fresh coriander
15 Grams
Lemon
1 Piece
To serve
Pomegranate kernels
125 Grams
Allergens
*6 Fish, *14 Sulphur Dioxide, *10 Wheat, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2879 / 613 |
| Fats (g) | 14.7 |
| of which saturated (g) | 5.3 |
| Carbohydrates (g) | 93 |
| of which sugars (g) | 18.1 |
| Fibers (g) | 9.3 |
| Proteins (g) | 50.2 |
| Salt (g) | 3.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Steam couscous
- Boil the measured water in a kettle.
- To a large bowl, add the couscous and 0.5 stock cube (reserve remaining for the salmon).
- Add the boiled measured water.
- Stir to dissolve the stock cube.
- Cover with a plate or clingfilm.
- Leave to steam for 10 min.
2 Fry salmon
- Meanwhile, heat a large non-stick pan over medium-high heat with a drizzle of oil.
- Fry the salmon goujons for 3-4 min on either side until golden and nearly cooked through.
3 Add peppers
- Add the peppers.
- Cook for 2-3 mins until slightly softened.
4 Make sauce
- Add the ginger garlic paste, smoked paprika, coriander cumin, balsamic vinegar, pomegranate molasses, measured water and remaining stock cube.
- Stir well and simmer for 3-4 mins until sticky.
5 Finish couscous
- Zest, then cut the lemon into wedges.
- Pick and roughly chop the coriander, reserving some leaves for garnish.
- Fluff the couscous with a fork.
- Stir in the chopped coriander, a squeeze of lemon juice, pinch of zest and a drizzle of olive oil.
6 Serve
- Plate up the Sticky Moroccan Salmon with Couscous & Pre-prepped Ingredients.
- Garnish with reserved coriander leaves and pomegranate kernels.
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