Moroccan-Inspired Salmon & Couscous

with Lemon Yogurt

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
08 Smart Points

The star of this dish is our boldly flavored salmon (already marinated in a bevy of vibrant seasonings and spices), which is served over a bed of delightfully fluffy couscous studded with sweet currants and sautéed carrots and tomatoes. A dollop of bright, creamy lemon yogurt is the perfect finishing touch.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Moroccan-Inspired Salmon & Couscous with Lemon Yogurt
Title
  • 2 Middle Eastern-Style Spiced Wild Salmon Fillets
  • ½ cup Yellow Couscous
  • 4 oz Grape Or Cherry Tomatoes
  • 6 oz Carrots
  • 2 cloves Garlic
  • 2 Tbsps Dried Currants
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Pink Or Yellow Lemon
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

Cook the couscous:
2 Cook the couscous:

In a medium pot, combine the couscous, currants, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

Cook the fish:
3 Cook the fish:

While the couscous cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables:
4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. 

Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked vegetables, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished couscous. Top with the lemon yogurt. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

2 Cook the couscous:

In a medium pot, combine the couscous, currants, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

Cook the couscous:
Cook the fish:
3 Cook the fish:

While the couscous cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. 

Cook the vegetables:
Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked vegetables, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished couscous. Top with the lemon yogurt. Enjoy!