Quick Salmon Recipe with Jewelled Couscous

Ras el hanout salmon with jewelled couscous

  • serves 2
  • Easy

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



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


  • couscous 100g
  • raisins 25g
  • extra-virgin olive oil 1 tbsp
  • lemon 1, juiced
  • runny honey 2 tsp
  • red pepper 1, diced
  • sugar snap peas a handful, halved
  • Little Gem 1, cut into pieces
  • flat-leaf parsley ½ a small bunch, chopped
  • coriander ½ a small bunch, chopped
  • pomegranate seeds a handful
  • toasted flaked almonds a handful


  • 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.

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Nutritional Information

  • Kcals 794
  • Fat 37.8g
  • Saturates 5.9g
  • Carbs 61.3g
  • Sugars 23.5g
  • Fibre 8.2g
  • Protein 48.1g
  • Salt 0.5g