Spiced fish with jeweled couscous and lemon yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spiced fish with jeweled couscous and lemon yogurt

Spiced fish with jeweled couscous and lemon yogurt

Soy-Free, Pescatarian, Protein Plus

2 Servings, 690 Calories/Serving

15 Minutes

Now here’s a dish fit for royalty. Featuring ruby cranberries, vibrant carrots, and crunchy almonds, jeweled couscous boasts a dazzling combo of colors, textures, and flavors.

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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.
  • 2 sustainably raised Chilean salmon fillets (about 5 ounces each)
  • 1 tablespoon ras el hanout
  • 1 organic lemon
  • Sunbasket shawarma spice blend (granulated garlic - cumin - sweet paprika - sumac - cinnamon - ginger - nutmeg - cloves)
  • ½ cup couscous
  • 3 tablespoons dried cranberries
  • 1 ounce sliced almonds
  • 2 ounces organic shredded carrots
  • ¼ cup Greek yogurt
Chef's Tip

Before juicing the lemon, roll it back and forth on a cutting board, pressing down with your palms as you roll. This will help the segments inside begin to break down, making it easier to juice.

Nutrition per serving

Calories 690, Total Fat 35g (45% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 200mg (9% DV), Total Carb. 61g (22% DV), Fiber 6g (21% DV), Total Sugars 16g (Incl. 10g Added Sugars, 20% DV), Protein 38g
Contains: Milk, Tree Nuts (almond), 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, Sesame.

Instructions

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

Wash produce before use

1

Prep and roast the salmon

Heat the oven to 400°F.

  • Pat the salmon dry with a paper towel. 

On a sheet pan, place the salmon skin side down; rub all over with 1 to 2 teaspoons oil then season with salt, pepper, and the ras el hanout. Roast until the salmon is opaque and flaky, 8 to 12 minutes. Meanwhile, prepare the rest of the meal.

2

Cook the couscous

  • Zest and juice the lemon, keeping the zest and juice separate; set aside the juice for the lemon yogurt.

In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with the shawarma spice blend and 1 tablespoon [2 TBL] butter (from your pantry) if using. Stir in the couscous and cranberries and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork, then add the lemon zest, almonds, and carrots and stir gently to combine. Season to taste with salt and pepper. 

While the couscous is cooking, prepare the lemon yogurt. 

3

Make the lemon yogurt

In a small bowl, stir together the Greek yogurt, 1½ tablespoons [3 TBL] lemon juice, 1 tablespoon [2 TBL] oil, and up to ¼ teaspoon [½ tsp] sugar (from your pantry) if using. Season to taste with salt and pepper.

Serve

Transfer the couscous and salmon to individual plates. Top the salmon with the lemon yogurt and serve. 

Kids Can!
  • Juice the lemon. 
  • Measure the water for the couscous.
  • Stir the lemon yogurt.
  • Top the salmon with the lemon yogurt.