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• Ras el hanout salmon with jewelled couscous

Ras el hanout salmon with jewelled couscous

• Adam Bush

Published: December 10, 2019 at 3:53 PM

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Serves 2

Easy

Total time: 20 mins

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Add some colour midweek with this nutritious salmon recipe topped with pomegranate seeds and toasted flaked almonds

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Ingredients

Nutrition

• 2 salmon fillets
• 1 tsp vegetable oil
• 2 tsp ras el hanout

JEWELLED COUSCOUS

• 100g couscous

• 25g raisins

• 1 tbsp extra-virgin olive oil

• 1 lemon

  juiced

• 2 tsp runny honey

• 1 red pepper

  diced

• a handful sugar snap peas

  halved

• 1 Little Gem

  cut into pieces

• ½ a small bunch flat-leaf parsley

  chopped

• ½ a small bunch coriander

  chopped

• a handful pomegranate seeds

• a handful toasted flaked almonds

Nutrition: per serving

• kcal794
• fat37.8g
• saturates5.9g
• carbs61.3g
• sugars23.5g
• fibre8.2g
• protein48.1g
• salt0.5g

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Method

• step 1

  Put the couscous, raisins and a pinch of salt into a bowl, and pour over 200ml of just-boiled water. Cover and leave for 10 minutes, then fluff up with a fork. Cool.

• step 2

  Add the oil, lemon juice and honey, and mix really well. Add the red pepper, sugar snaps, Little Gem and herbs, and toss well again.

• step 3

  Lightly coat the salmon fillets in oil, then put the ras el hanout with lots of seasoning onto a plate and roll to coat.

• step 4

  Heat a non-stick frying pan over a medium-high heat and cook the salmon, skin-side down, for 3-4 minutes or until really crisp. Flip the salmon and cook for 2 minutes, then remove from the heat and leave to cook gently for another minute.

• step 5

  Divide the couscous salad between two plates and rest the salmon fillet on top. Sprinkle over the pomegranate seeds and flaked almonds to serve.

Discover more of our best salmon recipes here...

Authors

Adam BushDeputy food editor

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