Meal Kit
Harissa Trout and Couscous Bowl
with roasted carrots almondine
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Trout), Milk, Wheat, Sesame
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Mediterranean
Chef
Hannah Fenton
In Your Box (serves 2)
- 12 oz. Carrot
- 10 oz. Steelhead Trout Filets
- ¾ cup Pearl Couscous
- 1 oz. Creme Fraiche
- ⅘ oz. Lemon Garlic Butter
- ½ oz. Roasted Sliced Almonds
- ¼ oz. Harissa Spread
- 0.14 oz. Lemon Juice
- ½ tsp. Za'atar Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories690
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Carbohydrates57g
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Net Carbs50g
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Fat34g
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Protein35g
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Sodium1230mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Pat trout dry and season flesh side with half the garlic salt (reserve remaining for carrots), a pinch of pepper, and harissa (use less if spice-averse). -
2 Roast the Carrots
Place carrots on prepared baking sheet and toss with 1 tsp. olive oil, remaining garlic salt, and za'atar seasoning. Spread into an even layer.
Roast in hot oven until slightly browned and tender, 18-22 minutes, tossing once halfway through.Carefully remove from oven.While carrots roast, continue recipe. -
3 Cook the Couscous
Bring couscous, 1 1/4 cups water, and 1/4 tsp. salt to a simmer in a small pot.
Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes.Remove from burner. Stir in softened butter and a pinch of salt until combined. Set aside and cover to keep warm.While couscous cooks, continue recipe. -
4 Cook and Flake the Trout
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer to a clean, flat work surface and let cool, 5 minutes.After 5 minutes or once cool enough to handle, remove skin and flake trout into bite-sized pieces.While trout cooks, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine creme fraiche, lemon juice, and 2 tsp. water.
Plate dish as pictured on front of card, topping couscous with trout and carrots. Garnish trout with crema and garnish carrots with almonds. Bon appétit!
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