Moroccan Salmon with Lemony Couscous and Vegetable Soup

Moroccan Salmon with Lemony Couscous and Vegetable Soup

4.6 47 ratings

Prep. 25 min

Total 1 h

4 portions

Ingredients

Couscous

couscous
8 oz
8 oz Israeli couscous
salt
½ tsp
vegetable stock
16 oz
lemon
1

Salmon

salmon fillets (approx. 5 oz ea.)
4
ras el hanout (see Tip)
1 tsp
salt
½ tsp
ground black pepper
⅛ tsp
honey
1 tsp

Soup

yellow onions cut into pieces (1 in.)
4 oz
carrots cut into pieces (1 in.)
2 oz
celery cut into pieces (1 in.)
2 oz
extra virgin olive oil
½ oz
tomato paste
2 tbsp
salt
½ tsp
canned chickpeas drained, rinsed
15 oz
harissa paste
3 tbsp
vegetable stock
16 oz
water
6 oz
fresh cilantro leaves only, chopped, plus extra to garnish
¼ bunch
pine nuts toasted, plus extra to garnish
2 tbsp
plain Greek yogurt
4 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1574 mg

Protein 48 g

Energy 2799 kJ / 669 kcal

Fat 20 g

Fibre 11 g

Saturated Fat 3 g

Carbohydrates 73 g

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