Beetroot Herb Couscous Salad with Hot Smoked Salmon

Name: Beetroot Herb Couscous Salad with Hot Smoked Salmon with feta yogurt and shaved almonds
Total time: 15 min
Yield: 2
Cuisine: Scandinavian
Ingredients: 60 g Wholewheat couscous; 500 g Pre-cooked beetroot; 10 g Fresh dill; ½ piece Lemon; 150 g Hot smoked salmon flakes; 50 g Feta; 40 g Arugula & lamb's lettuce; 150 g Organic Greek yogurt; 10 g Fresh mint; 1 sachet(s) Middle Eastern spice mix; 10 g Shaved almonds; 150 milliliters Boiled water; ½ piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; to taste Balsamic vinegar; 2 tablespoon Extra virgin olive oil; to taste Salt and pepper

with feta yogurt and shaved almonds

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This recipe provides 270g vegetables per portion.

Tags:

Extra Veggies

Allergens:

Gluten

•Tarwe

•Vis

•Melk (inclusief lactose)

•Noten

•Amandelnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

30 g

Wholewheat couscous

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)

250 g

Pre-cooked beetroot

5 g

Fresh dill

(May be present: Selderij)

¼ piece

Lemon

75 g

Hot smoked salmon flakes

(Contains: Vis)

25 g

Feta

(Contains: Melk (inclusief lactose))

20 g

Arugula & lamb's lettuce

75 g

Organic Greek yogurt

(Contains: Melk (inclusief lactose))

5 g

Fresh mint

(May be present: Selderij)

½ sachet(s)

Middle Eastern spice mix

5 g

Shaved almonds

(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

Not included in your delivery

75 milliliters

Boiled water

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

to taste

Balsamic vinegar

1 tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3233 kJ

Calories773 kcal

Fat44 g

Saturated Fat13.7 g

Carbohydrate53.2 g

Sugar30.1 g

Dietary Fiber13.7 g

Protein35.1 g

Salt2.8 g

Potassium71.1 mg

Calcium116.7 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Grater

•Pan with Lid

•Bowl

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Bring the water to a boil in a lidded pot or saucepan and crumble in the stock cube (see pantry for amounts). Weigh the couscous. Take the pan off the heat and transfer the couscous to the stock. Leave to soak for 10 minutes with the lid on. Fluff through the couscous with a fork to separate the grains.
Cut the beetroot into wedges.
Chop the dill and mint roughly.
Wash and zest the lemon and cut it into quarters.

Heat a dry frying pan over medium-high heat. Toast the shaved almonds for 1 - 2 minutes or until golden brown.
Heat a drizzle of olive oil in the same frying pan over medium-high heat.
Fry the beetroot for 3 - 4 minutes. Add the Middle Eastern spice mix and fry for 1 more minute. Season with salt and pepper.

Crumble the feta into a bowl. Add the yogurt and season with salt and pepper. Mix well.
In a salad bowl, mix the fried beetroot, salad leaves, dill, mint, extra virgin olive oil and 1 lemon wedge per person (see Tip).
Season the salad with salt and pepper.

Tip: feel free to add some more lemon juice if preferred.