Spice & honey salmon with couscous

Spice & honey salmon with couscous

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(29 ratings)

Prep: 5 mins Cook: 15 mins Plus 10 mins marinating

Easy

Serves 2
The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish

Nutrition and extra info

  • Dairy-free

Nutrition: per serving

  • kcal506
  • fat22g
  • saturates4g
  • carbs47g
  • sugars8g
  • fibre1g
  • protein34g
  • salt0.21g
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Ingredients

  • 2 lemons
    Lemon

    Lemon

    le-mon

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 tsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 boneless, skinless salmon fillets
  • 140g couscous
    Couscous

    Couscous

    koos-koos

    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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

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Comments, questions and tips

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mimi204
16th Jul, 2009
5.05
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.
bunzle
28th Apr, 2009
5.05
maybe i should say i made it tonight, for the third time.. lol
bunzle
28th Apr, 2009
5.05
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!
Lovely72
8th Apr, 2009
3.05
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!
Hfoley
4th Apr, 2009
4.05
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.
hamishmum
20th Mar, 2009
3.05
This was ok, easy to do but wouldn't do it again as i prefer other salmon recipes

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