Moroccan-Inspired Salmon & Couscous with Lemon Yogurt

Moroccan-Inspired Salmon & Couscous

with Lemon Yogurt

Group Created with Sketch. 25 min 8 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 490 Cals/serving
  • View All
    Nutrition Label
    Download

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!