In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon with sun-dried tomatoes, artichokes, and pearled couscous
Soy-Free, Pescatarian, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 690 Calories/Serving
We love the flavors of the Mediterranean and this dish features some of our favorites. Tangy sun-dried tomatoes, earthy artichokes, and briny olives bring umami to tender pearl couscous and your choice of protein.
In your bag
- 1 ounce sun-dried tomatoes (not in oil)
- ½ cup pearl couscous
- Protein options:
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 tablespoons unsalted butter
- 3 tablespoons pitted Kalamata olives
- Calabrian garlic confit
- 3 ounces organic baby spinach or other leafy greens
- ½ cup cooked quartered artichoke hearts
Calories 690, Total Fat 47g (60% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1090mg (47% DV), Total Carb. 37g (13% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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.
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 sun-dried tomatoes in ½ cup very hot tap water until softened, 10 to 15 minutes. While the sun-dried 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, prep 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.
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
Add the fish to the pan and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.
- 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
- Cut the butter into ¼-inch cubes.
- Coarsely chop the olives, checking for any pits.
- Drain the sun-dried tomatoes.
To the couscous, add the Calabrian garlic confit, butter, spinach, artichoke hearts, and sun-dried tomatoes and cook over low heat until the spinach is wilted and everything is warmed through, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the couscous to individual plates, top with your protein, and serve.
- Time the cooking.
- Drain the sun-dried tomatoes.
- Set the table.