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Moroccan Salmon with Lemony Couscous and Vegetable Soup

Moroccan Salmon with Lemony Couscous and Vegetable Soup
4.6 43 rating
Prep. 25min
Total 1 h
4 portions
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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
Calories 2799 kJ / 669 kcal
Fat 20 g
Fibre 11 g
Saturated Fat 3 g
Carbohydrates 73 g

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