One Pan Salmon and Squash with Couscous

A quick and beautifully flavored one pan meal of Salmon, squash, chickpeas and couscous. This recipes is SUPER easy to throw together. The only pre work it requires is chopping the squash and cilantro and then quickly mixing together the spices. Everything else is pretty much just dumping ingredients onto the pan.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 709 kcal per serving

Ingredients

⅔ cup - pearl couscous
1 - butternut squash
2 tablespoons - oil
14 ounces - tomatoes
½ cup - vegetable broth
1 tsp - sea salt
½ tsp - black pepper
½ tsp - paprika
½ tsp - ginger
½ tsp - turmeric
½ tsp - cumin
¼ tsp - cinnamon
¼ tsp - all spice
¼ tsp - cloves
¼ tsp - cayenne
2 cloves - garlic
15 ounces - chickpeas
1 cup - baby spinach
4 - fillet salmon
¼ cup - cilantro

Instructions

Pre-heat the oven to 400 degrees F.
In a small bowl, combine all of the spices (from the sea salt to the cayenne). Set aside.
On a large greased baking tray, spread out the squash and toss with the oil. Stir in the tomatoes, garlic, and stock and sprinkle with half of the seasoning and then toss to coat. Bake for 20 minutes.
Remove from the oven and stir in the chickpeas and spinach. Place the salmon on top of the squash and chickpea mixture and sprinkle the remaining spices over top of the tray. Place back in the oven for 12-15 minutes or until the salmon is cooked through.
While the salmon bakes, cook the couscous according the packing directions. Drain and set aside.
Once done, take the salmon tray out of the oven. Place the salmon fillets on a separate plate and mix the couscous and cilantro into the squash and chickpea mixture.
Spread the mixture evenly among four plates and top with the salmon plus a bit more fresh cilantro if desired.
ENJOY!!!

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