Zaatar Salmon with Israeli Couscous
Raymundo Agrazal
908 reviews
This heavenly spiced salmon goes perfectly with a light and fresh couscous side and creamy garlic dressing.
by
Raymundo AgrazalChef Raymundo is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He worked with various restaurants in NY and one of which is Pampano. He focuses on using healthy, organic and sustainable food and ingredients. Focusing on French, Mexican and Seafood cuisines, he channels his energy with utmost committment to provide a glorious palate satisfaction.
Why everybody loves this meal
Good flavor overall. I would order again.
Chaunna · 08/28/23
This was a very delicious salmon dish. A little more pearl couscous would’ve been nice but the texture was absolutely delicious! in the future, I’ll add some fresh lemon or lime for some acid.
Henry Ng · 08/25/23
My favorite salmon dish. So flavorful and filling!
Nooshig · 07/23/23
heavenly taste i craved over and over again!!
Kathy · 07/15/23
Great flavors!
BB · 07/12/23
Love the zaatar spice on the salmon - very delicious!
Milly · 07/11/23
this was yummy and just enough
Mechelle · 07/08/23
more veggies
Caroline · 06/29/23
Nutritional Info
Calories
880
Protein
46g
Fat
50g
Carbohydrates
63g
Ingredients:
Active Bacterial Cultures, Bifidobacterium Lactis L Acidophilus, Couscous, Cream, Cucumber, Cultured Pasteurized Grade A Cow's Milk, Cultured Pasteurized Grade A Goat's Milk, Cumin, Eggplant, Extra Virgin Olive Oil, Garlic, Greek Yogurt, Ground Black Pepper, Israeli Couscous, Italian Parsley, Kosher Salt, Lemon Juice, Plum Tomatoes, Salmon, Skim Milk, Tomatoes, Za'atar Spice
Heating Instructions
Chef preparation
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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