In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared yellowfin tuna and pearl couscous with asparagus and mint
Dairy-Free, Soy-Free, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 530 Calories/Serving
This bright Mediterranean meal is almost too pretty to eat. Roasted asparagus, yellow squash, and plump tomatoes team up with the fresh flavors of lemon and mint.
In your bag
- ½ cup pearl couscous
- 10 ounces organic asparagus
- 1 organic yellow squash or zucchini
- 3 ounces organic grape or cherry tomatoes
- Seafood options:
- 2 wild yellowfin tuna steaks (about 6 ounces each)
- 2 sustainably raised Faroe Islands salmon fillets (about 5 ounces each)
- 10 ounces wild sea scallops
- 10 ounces wild jumbo shrimp
- Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
- 1 organic lemon
- 4 or 5 sprigs organic fresh mint
- Sunbasket cashew dressing (cashews - water - lemon juice - garlic - kosher salt - granulated garlic - dried Mexican oregano)
Nutrition per serving
Calories 530, Total Fat 25g (32% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 170mg (7% DV), Total Carb. 41g (15% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Tree Nuts (cashew), Wheat, Sesame (sesame)
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
Cook the couscous
Heat the oven to 400°F.
Bring a medium sauce pot of generously salted water to a boil. Add the 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 water is heating and the couscous is cooking, start preparing the vegetables.
Prep and roast the vegetables
- Snap off the woody ends from the asparagus; cut the asparagus into 2-inch lengths.
- Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On a sheet pan, drizzle the asparagus, squash, and tomatoes with 1 to 2 tablespoons oil and toss to coat; season lightly with salt and pepper. Roast until the asparagus and squash are crisp-tender and the tomatoes are starting to burst, 10 to 12 minutes. Meanwhile, prepare the rest of the meal.
Prep and cook the seafood
- Pat the tuna dry with a paper towel; season lightly with salt and pepper and the za’atar.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 30 seconds per side for rare or about 1 minute per side for medium. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.
- Pat the salmon dry with a paper towel; season lightly with salt and pepper and the za’atar.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon 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.
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and the za’atar.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and the za’atar.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate.
While the seafood is cooking, finish the couscous.
Prep the remaining ingredients; finish the couscous
- In a large bowl, zest the lemon and juice half; cut the remaining half into wedges for garnish. [Zest and juice 1 lemon; cut the remaining lemon into wedges.]
- Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
To the bowl with the lemon zest and juice, add the cashew dressing, couscous, roasted vegetables, and half the mint and toss to coat; season to taste with salt and pepper.
Transfer the couscous to individual plates and top with the seafood. Garnish with the remaining mint and serve with the lemon wedges.
- Fill a sauce pot with water for the couscous.
- Snap off the woody ends from the asparagus.
- Juice the lemon.
- Strip the mint leaves.
- Garnish with the mint.