Cumin-Spiced Salmon & Couscous Bowls
with Asparagus, Sumac Almonds & Lemon Yogurt Sauce
Now with more couscous! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
This quick and flavorful meal balances spice and savoriness for an elegant dinner any night of the week! Cumin-spiced salmon fillets are served over garlicky couscous along with steamed green beans sprinkled with sumac-spiced toasted almonds. A lemony yogurt sauce drizzled over top brings the whole dish together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
ounce
Green Beans
¾ cup
Israeli Couscous
(Contains: Wheat)
6 ounce
Asparagus
½ teaspoon
Cumin
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Sumac
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
0.13 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Zest and quarter lemon. Trim green beans if necessary.
In a small bowl, combine lemon zest, yogurt, ¼ tsp garlic powder, juice from one lemon wedge, salt, and pepper (½ tsp garlic powder and juice from two lemon wedges for 4 servings). Stir until thoroughly combined; set aside. (You'll use the rest of the garlic powder later.)
In a small pot, bring couscous, stock concentrate, and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes.
Keep covered off heat until ready to serve.
Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium-high heat. Add almonds and cook, stirring frequently, until golden brown, 1-3 minutes.
Turn off heat; transfer to a second small bowl. Wipe out pan.
To bowl with almonds, add sumac, a big pinch of sugar, and a pinch of salt (two big pinches of sugar and a big pinch of salt for 4). Stir until almonds are evenly coated. Set aside to cool.
Pat salmon* dry with paper towels and season all over with half the cumin (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in pan used for almonds over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more.
Turn off heat; transfer to a plate. Wipe out pan.
Heat a drizzle of oil in pan used for salmon over medium-high heat. Add green beans and a pinch of salt; cook, stirring constantly, until evenly coated, 30 seconds.
Add ¼ cup water (½ cup for 4 servings) and cover with a lid. Cook, shaking pan occasionally, until green beans begin to soften and turn bright green in color and liquid has evaporated, 1-3 minutes.
Turn off heat. Taste and season with salt and pepper if desired.
To pot with couscous, stir in remaining garlic powder and juice from one lemon wedge (two wedges for 4 servings).
Divide couscous between shallow bowls; top with salmon and green beans. Drizzle lemon yogurt sauce over everything or serve on the side for dipping. Garnish green beans with sumac almonds and serve.
