Spice & honey salmon with couscous

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1. Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
2. Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
3. Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
4. Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.

Know-how

To make your own Ras-el-Hanout spice mix, stir together equal parts mixed spice, ground coriander and paprika, then add a pinch of cayenne and black pepper.

PER SERVING

506 kcalories, protein 34g, carbohydrate 47g, fat 22 g, saturated fat 4g, fibre 1g, salt 0.21 g

Latest comments and suggestions

• Jo

  20 March 2009

  Jo rated and commented on this recipe

  

  This was ok, easy to do but wouldn't do it again as i prefer other salmon recipes

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• Helen

  04 April 2009

  Helen rated and commented on this recipe

  

  The hint of heat from the spices complemented the salmon well. I prepared the couscous as I normally do and added stock and lemon juice rather than plain water.

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• Kate

  08 April 2009

  Kate rated and commented on this recipe

  

  Easy to make and pleasant enough but nothing fantastic. Would prob do again for a change but not regularly. Maybe nicer with rice instead and a bit more sauce?? If you like this sort of thing then a really nice recipe on here is Herby Salmon & Couscous Parcels - yum!

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• bunzle

  28 April 2009

  bunzle rated and commented on this recipe

  

  i made this for the third time tonight and have to say it's become a firm favorite. i'm quite generous with the honey infact i use like 3 or 4 tablespoons over the salmon and it almost gives it a lovely sweet and spicy sauce. excellent!

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• bunzle

  28 April 2009

  bunzle commented on this recipe

  maybe i should say i made it tonight, for the third time.. lol

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• Mimi

  16 July 2009

  Mimi rated and commented on this recipe

  

  I enjoyed this but then again I love warm, spicy, middle eastern food and i'm not a big fan of sauces. I thought this was terrfic as i find salmon a little rich and oily on it's own.

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• Budget Mum!

  20 July 2009

  Budget Mum! rated and commented on this recipe

  

  I love this recipe. Great one for entertaining as you don't spend long in the kitchen! Zesty and light. I even made an extra one and broke up the Salmon for a cous cous and salmon salad for lunch the next day. A firm fav!

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• Melhizz

  03 November 2009

  Melhizz rated and commented on this recipe

  

  Very simple to make and very quick, I found it an ideal mid-week supper. I substituted the garlic and lemon for morrocan spices and sunflower seeds, and it was absolutely delicious

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Ingredients

• 2 lemons
• 2 tsp ras-el-hanout spice (we used Bart - or see Know-how, below)
• 1 large or 2 small garlic cloves , crushed
• bunch spring onions , thinly sliced
• 3 tsp olive oil , plus extra for drizzling
• 2 boneless, skinless salmon fillets
• 140g couscous
• 2 tsp clear honey
• handful mint , leaves finely sliced

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Dairy-free

Ingredients

• 2 lemons
• 2 tsp ras-el-hanout spice (we used Bart - or see Know-how, below)
• 1 large or 2 small garlic cloves , crushed
• bunch spring onions , thinly sliced
• 3 tsp olive oil , plus extra for drizzling
• 2 boneless, skinless salmon fillets
• 140g couscous
• 2 tsp clear honey
• handful mint , leaves finely sliced

PER SERVING

506 kcalories, protein 34g, carbohydrate 47g, fat 22 g, saturated fat 4g, fibre 1g, salt 0.21 g

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