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Spice & honey salmon with couscous

Spice & honey salmon with couscous

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Dairy-free
Nutrition: per serving
low insalt0.21g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


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.

Goes well with

Recipe from Good Food magazine, April 2009

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A star rating of 4.3 out of 5.38 ratings

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