Spice & honey salmon with couscous

Spice & honey salmon with couscous

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(36 ratings)

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


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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  • 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 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



    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.…


  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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Harriet Lucie Rose's picture
Harriet Lucie Rose
18th Apr, 2020
Excellent for lockdown when you're trying to use up frozen salmon! Admittedly, it had skin on, but was still an excellent dish. Highly rated grub, lovely!
13th Jan, 2020
This is the nuts! Easy to make, healthy and quick. Definitely be making this again as it’s a hit with both me and hubby who normally have very different tastes.
30th Jan, 2017
Have made this twice now and will definitely be making it again sometime soon. It was really easy and tasty! We served it with boiled green beans, grilled tomato halves and a dollop of homemade hummus on the side (because the first time I made it I felt like some sort of gooeyness was missing to go with the couscous).
3rd May, 2016
Just as delicious with trout filets, and 3 teaspoons of honey on each filet gives a beautiful sauce to drizzle over the couscous!
19th Apr, 2016
Great simple recipe bursting with flavour. I upped the couscous ingredients to 200g to cater for our appetites, and used a chicken stock cube. I also added more honey, and will do again, as it was beautiful running through the couscous. Yum!
3rd Apr, 2015
Delicious! I made my own ras el hanout and served it with cooked barley, roasted carrots and cauliflower and watercress all tossed into a salad. I offered yoghurt on the side.
13th Dec, 2014
Delicious (left out the honey by mistake and it was still really tasty)!
2nd Apr, 2014
I cooked this last night for the first time but made a couple of changes. To the salmon sauce, I added some tomato purée, a small amount of ketchup, 2 small drops of golden syrup and half a fresh chilli plus salt and pepper. I then left the salmon to marinade in the sauce for about 4 hours. I used a veg stock cube with the couscous and lemon and just steamed that without the onion etc, when it was ready I added some thinly sliced red pepper along with the onion and mint, I melted some butter in a saucepan and then added the couscous and veg just to cook for a couple of minutes. It turned out delicious, my husband said he would quite happily pay £20 to get the same in a restaurant - high praise indeed
10th Nov, 2012
I thought this might be bland or too dry, but it wasn't at all - I added some lemon rind, a chicken oxo cube and sone chick peas to the couscous to give it a bit more 'oomph'. Will definitely make again.
9th Apr, 2012
I really like this dish. As previous reviews have said, this is lovely and warming, but does need more honey to make a nice amount of sauce. When I cook this again I will also slice the spring onions as I didn't like them all stringy. I made this with basmati rice rather than couscous, but will try it with the latter next time.


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