Seared Trout & Lemony Couscous
with Herby Yogurt & Cucumber-Tomato Salad
- Fish
- Milk
- Wheat
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 flavorful Mediterranean-inspired meal features crispy-skinned salmon served over lemony couscous alongside a fresh tomato-cucumber salad. A drizzle of herby yogurt, speckled with parsley, adds tangy creaminess to the rich salmon. It’s a bright and balanced meal that brings together bold savory flavors and a refreshing crunch.
Ingredients
1 unit
Lemon
10 ounce
Steelhead Trout
(Contains: Fish)
4 tablespoon
Yogurt
(Contains: Milk)
2 clove
Garlic
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
¼ ounce
Parsley
1.5 cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a medium pot over medium-high heat. Add couscous and a big pinch of salt; cook, stirring constantly, until lightly toasted, 1-2 minutes.
Stir in 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to serve.
While couscous cooks, wash and dry produce.
Quarter tomatoes. Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Finely chop parsley; reserve 1 tsp (2 tsp for 4 servings) for Step 5. Zest and quarter lemon.
In a medium bowl, combine tomatoes, cucumber, half the garlic, remaining parsley, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
Set aside, stirring occasionally, until ready to serve.
Pat salmon* dry with paper towels; season with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan 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. Turn off heat; transfer to a plate.
While salmon cooks, in a small bowl, combine yogurt, reserved parsley, remaining garlic, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
Once couscous is finished, stir in a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like. Taste and season with additional lemon juice, salt, and pepper if desired.
Divide couscous and cucumber-tomato salad between plates. Top with salmon. Drizzle with herby yogurt and serve.
