- 2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 tsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 boneless, skinless salmon fillet
- 140g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 tsp clear honey
- handful mint, leaves finely sliced
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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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.
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.
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.
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.
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.