Moroccan spiced carrots
Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg
Spice & honey salmon with couscous
- Preparation and cooking time
- Prep:
- Cook:
- Plus 10 mins marinating
- Easy
- Serves 2
Skip to ingredients
- 2 lemons
- 2 tsp ras-el-hanoutspice (we used Bart - or see Know-how, below)
- 1 large or 2 small garlic clovescrushed
- bunch spring onionsthinly sliced
- 3 tsp olive oilplus extra for drizzling
- 2 boneless, skinless salmon fillets
- 140g couscous
- 2 tsp clear honey
- handful mintleaves finely sliced
Nutrition: per serving
- kcal506
- fat22g
- saturates4g
- carbs47g
- sugars8g
- fibre1g
- protein34g
- salt0.21glow
Method
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.
