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

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Ingredients

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

JEWELLED COUSCOUS

  • 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

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...

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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
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