Moroccan Salmon with Lemony Couscous and Vegetable Soup

Ingredients

• Israeli Couscous

  Trader Joe's

  168g

• Salt

  Table

  4 dash or 2g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  12 oz or 340g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Ras El Hanout

  Frontier

  1 tsp or 3g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Honey

  1 tsp or 7g

• Onions

  Raw

  120g

• Carrots

  Raw

  90g

• Celery

  Raw

  90g

• Olive oil

  Salad or cooking

  15g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Salt

  Table

  ½ tsp or 3g

• Garbanzo Beans Chickpeas Drained and Rinsed

  Lower Sodium - Trader Joe's

  15 oz or 425g

• Harissa Hot Chili Pepper Paste with Herbs & Spices

  Trader Joe's

  9 tsp or 63g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  16 oz or 454g

• Water

  Plain, clean water

  ¾ cup or 178g

• Fresh cilantro

  Coriander leaves, raw

  25g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Greek yogurt

  Plain, whole fat

  4 tbsp or 60g

Directions

1. Preparing the Couscous: Place a large bowl onto mixing bowl lid, weigh in couscous, add salt and set aside. Place stock into mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and boil Kettle /212°F. Carefully remove simmering basket and set aside. Pour boiling stock over couscous. Cover tightly with cling wrap and set aside until water has absorbed (approx. 5 min.). Meanwhile, use a zester to remove the thin peel from 1 lemon, avoiding the white pith and set aside. Slice the lemon into wedges, set aside until ready to serve. Continue with recipe.
2. Preparing the Salmon Cut parchment to fit Varoma tray creating a ¾ inch lip (see Tip). Scrunch parchment into a ball under water, squeeze out excess water and lay onto Varoma tray, ensuring side vents remain open for steam to circulate. Arrange salmon onto prepared Varoma tray, sprinkle with reserved lemon zest, ras el hanout, salt and pepper. Drizzle with honey and set aside.
3. Preparing the Soup Place onions, carrots, celery, olive oil, tomato paste and salt into mixing bowl, insert measuring and chop 3 sec/speed 4. Scrape down sides of mixing bowl with spatula and without measuring cup cook 5 min/250°F/speed 1. Add chickpeas, harissa, stock and water and stir through with spatula. Place Varoma with fish into position, secure Varoma lid and steam 20-24 min/Varoma//speed 1 or until salmon is cooked to your liking (See tip). Fluff couscous with a fork to separate grains. Add cilantro and pine nuts and stir to combine. Divide couscous between plates and top with salmon and lemon wedges. Garnish salmon with a dollop of yogurt, pine nuts and cilantro. Transfer soup to bowls and serve hot.
4. Recipe by: Vorwerk International & Co. KmG (source: https://cookidoo.thermomix.com/recipes/recipe/en-US/r719023)

Similar Foods

• Quinoa with Mushrooms, Spinach, and Sweet Potatoes
• Creamy Pumpkin Pasta with Crispy Bacon
• Zoodles with Creamy Mascarpone Sauce
• Bacon Chicken Thighs With Garlic Cream Sauce
• Celeriac Soup with Pancetta and Toasted Hazelnuts
• Cheddar Corn Chowder with Bacon