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


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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