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13Ingredients
15Minutes
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. salmon
- 3 Tbsp. seasoning (Za’atar)
- 2 tsp. smoked sea salt (Spanish)
- 1 cup cous cous (tri-colored)
- 1 cup chicken stock
- 1 bunch asparagus
- 12 grape tomatoes
- 1 tsp. sea salt
- 1 tsp. basil
- 1 tsp. parsley
- 1/2 tsp. red pepper flakes
- 1 Tbsp. grape seed oil
- 2 Tbsp. olive oil (divided)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol90mg30% |
Sodium1990mg83% |
Potassium1730mg49% |
Protein47g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber8g32% |
Sugars14g |
Vitamin A80% |
Vitamin C90% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
SVJS 4 years ago
I just baked all the veggies - courgette cauli, toms, leeks and stirred in last minute. Used veggie broth with a smidgen of butter (after I'd fried the excess moisture out of the couscous). Lovely meal for its simplicity.
Alisa Tanaka-Dodge 5 years ago
This was really easy with the ready-made za’atar! I didn’t have the veggies to roast, so I just used a can of Italian seasoned diced tomatoes and drained the juice into the couscous and served spinach salad on the side. Everyone in my family liked this dish!