Limone is Italian for lemon, so you know this dish is going to have plenty of citrusy flavor. We start with tender, butter-toasted Israeli couscous, upgraded with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice. It’s all topped with pan-seared salmon dusted with our Italian seasoning. Drizzle with a lemony crema for the finishing touch!
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
2 unit
Scallions
1 unit
Tomato
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Italian Seasoning
1 unit
Zucchini
1 unit
Lemon
1.5 tablespoon
Crema
(Contains: Milk)
Not included in your delivery
Butter
(Contains: Milk)
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄4-inch-thick pieces.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites, and 1⁄2 tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Add 3⁄4 cup water (1 1⁄2 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 al dente, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered until ready to serve.
• While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Pat salmon* dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper. • Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5-7 minutes. • Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.
• While salmon cooks, zest and quarter lemon. Dice tomato. • In a small bowl, combine crema, 1⁄4 tsp lemon zest (1⁄2 tsp for 4 servings), salt, and pepper.
• Fluff couscous with a fork; stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper. • Divide couscous between bowls or plates; top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.
Salmon is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, light flavors; some found the lemon and Italian seasoning combo delicious, while others wanted more seasoning 🍋.
- Ease of prep: Quick and easy to make, though a few needed longer cooking times for the salmon than instructed.
- Suggestions: Consider sautéing the tomatoes with the zucchini; some added garlic or feta to boost flavor in the couscous.
- Portions: Several wished for more couscous; some found the salmon pieces unevenly sized or smaller than expected.
- Texture: Customers praised the crispy salmon skin and enjoyed the veggie-loaded couscous combination.
