Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3536 / 845
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep salmon
Preheat the oven to 200°C/180°C fan. Portion the salmon. Add the salmon to a baking dish, skin side down. Sprinkle with salt and pepper and drizzle with olive oil. Juice half of the oranges and thinly slice the remaining oranges. Arrange the slices on top and save the juice for later. Bake for 15-20 min.
Meanwhile, roughly chop the cucumbers. Finely chop the mint and zaatar leaves.
Add 0.5/1/1 stockcube and the measured water to a pan with a lid and bring to a boil. Once boiling, add garliconionpowder, coriandercuminpowder and couscous. Mix well, then remove from the heat and cover with a lid. Set aside for 5 min until the water is absorbed. Transfer the couscous to a bowl and refrigerate.
Just before serving, fluff the couscous with a fork and add the cucumbers, mint and zaatar. Add the orange juice and a generous drizzle of oliveoil. Season with salt and pepper.
Divide the salmon and couscous among plates. Crumble the fetacheese over the top and serve immediately.