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Salmon Tzatziki Bowl

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Salmon Tzatziki Bowl

with grilled eggplant, cherry tomatoes and israeli couscous

Informations supplémentaires
25 min. | 562 kcal | easy | Family, Even better the next day | Printable version
1. Cook the couscous Bring a pot of water to a boil. Cook the couscous 6-8 minutes until tender. Drain and reserve.
2. Setup Chop the garlic and the dill. Slice the eggplant. Cut the cherry tomatoes and the lemon in half. Shred half of the cucumber and slice the rest.
3. Cook the eggplants Season the eggplant slices with salt and pepper and drizle with olive oil. In a pan over medium-high heat, cook the eggplant 3-4 minutes on each side.
4. Cook the salmon Season the salmon filets with salt and pepper. In a pan over medium-high heat, add a drizzle of olive oil. Cook the salmon 3-4 minutes on each side.
5. Make the tzatziki In a bowl, combine the yogurt, the garlic, the dill, the grated cucumber and the juice of half a lemon. Season with salt and pepper and mix well.
6. Plate your dish Serve the salmon with the couscous, the cherry tomatoes, the eggplant, the cucumbers and the tzatziki. Otherwise, leave everything in the middle of the table and let everyone help themselves. Bon appétit!
2unitSalmon Fillets
1unitGreek Yogourt 2%
1unitGarlic Clove(s)
140gCouscous isreali
1unitLemon
0.5unitEggplant(s)
0.5unitMulticolor Cherry Tomatoes
1unitLebanese Cucumber(s)
1unitDill
What you need Pot, strainer, pan, bowl.
562 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 10g
15%
cholesterol 72mg
24%
fiber 13g
52%
protein 42g
saturated 2g
10%
sodium 98mg
4%
sugar 14g
trans 0g