Lemon Herb Salmon & Couscous
with Artichoke-Celery Salad & Parmesan
- Wheat
- Milk
- Fish
Bright and satisfying, this dish pairs tender lemon herb chicken with a crisp artichoke–celery salad tossed in a light, tangy dressing. Toasted pearl couscous and a sprinkle of Parmesan add comforting richness.
Ingredients
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
½ unit
Lemon
1 unit
Marinated Artichoke Hearts
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
2.5 ounce
Celery
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Zest and quarter lemon. Thinly slice celery on a diagonal. Thinly slice artichokes.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous; cook, stirring, 30 seconds.
Stir in 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to serve.
While couscous cooks, in a medium bowl, whisk together lemon zest, half the oregano, half the garlic powder, a large drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. (You’ll use the rest of the oregano and garlic powder in the next step.)
Add celery and artichokes. Grate half the Parmesan into bowl; toss to combine. Refrigerate until ready to serve.
Pat chicken* dry with paper towels and season all over with remaining oregano, remaining garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
Transfer to a cutting board; squeeze juice from one lemon wedge (two wedges for 4 servings) over chicken.
Slice chicken crosswise.
Divide couscous, chicken, and salad between plates in separate sections. Grate remaining Parmesan over salad. Serve with any remaining lemon wedges on the side.
