Salmon with sun-dried tomatoes, artichokes, and pearled couscous

Soy-Free, Pescatarian, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 710 Calories/Serving

20 Minutes

This dish features some of our favorite Mediterranean flavors. Tangy sun-dried tomatoes, earthy artichokes, and briny olives bring umami to tender pearl couscous and your choice of protein.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 ounce sun-dried tomatoes (not in oil)
½ cup pearl couscous
Protein options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
2 boneless skinless chicken breasts (about 5 ounces each)
3 tablespoons pitted Kalamata olives
Calabrian garlic confit
3 ounces organic baby spinach or other leafy greens
½ cup cooked quartered artichoke hearts
2 tablespoons butter

Nutrition per serving

Calories 710, Total Fat 48g (62% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1080mg (47% DV), Total Carb. 36g (13% DV), Fiber 6g (21% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Soak the sun-dried tomatoes

Bring a medium sauce pot of generously salted water to a boil for the couscous.

Roughly chop the sun-dried tomatoes.

In a small heatproof bowl, soak the tomatoes in ½ cup very hot tap water until softened, 10 to 15 minutes.

While the tomatoes are soaking, cook the couscous.

Cook the couscous

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the couscous and toast, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the couscous to a plate. Wipe out the pan.

To the pot of boiling water, add the toasted couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil. Cover and keep warm.

While the couscous is cooking, prepare your protein.

Prep and cook your protein

In the same pan used to toast the couscous, warm 1 tablespoon oil over medium-high heat until hot but not smoking.

Fish:

Pat the fish dry with a paper towel; season lightly with salt and pepper.

Add the fish to the pan (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes.Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

Chicken:

Pat the chicken dry with a paper towel; season generously with salt and pepper.

Add the chicken to the pan and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate to rest for 5 minutes. Cut the chicken into ½-inch thick slices.

While your protein is cooking, finish the couscous.

Finish the couscous

Coarsely chop the olives, checking for any pits.
Drain the sun-dried tomatoes.

To the couscous, add the Calabrian garlic confit, spinach, artichoke hearts, sun-dried tomatoes, and half the butter and cook over low heat until the spinach is wilted and everything is warmed through, 3 to 5 minutes. Remove from the heat and add more butter if desired; season to taste with salt and pepper.

Serve

Transfer the couscous to individual plates, top with your protein, and serve.

Kids Can!

Time the cooking.
Drain the sun-dried tomatoes.
Set the table.

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