Name: Ras el hanout salmon with jewelled couscous
Total time: 20 min
Yield: Serves 2
Ingredients: 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

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

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.