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Ras el hanout salmon with olive & lemon couscous
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480g pack 4 Scottish salmon fillets
4 tsp olive oil
1 lemon, finely grated zest and juice, plus wedges to serve
1½ tsp Cooks’ Ingredients Ras El Hanout
150g LoveLife Wholewheat Couscous
1 tsp honey
150g pitted green olives, sliced
115g pack baby spinach, shredded
200g pomegranate seeds
1 cucumber, sliced
1. Preheat the oven to 200ºC, gas mark 6. Arrange the salmon fillets on a baking tray. Brush the tops with 1 tsp oil, season and scatter with the lemon zest and ras el hanout. Roast for 10-15 minutes, until just cooked through.
2. Meanwhile, place the couscous in a large mixing bowl and cover with 200ml just-boiled water. Cover the top of the bowl with a plate and set aside for 8 minutes.
3. Mix the remaining 3 tsp oil with the lemon juice and honey. Fluff the couscous with a fork and stir through the dressing. Toss with the olives, spinach, pomegranate and cucumber, then divide between 4 plates and top with the salmon. Serve with extra lemon wedges to squeeze over.
Cook’s tip Ras el hanout is a Moroccan blend of many spices, but you could replace it with ¼ tsp each of ground cumin, coriander, paprika and cinnamon. This recipe would also work well with rice in place of the couscous – either white, brown or another long grain variety such as basmati. Check the pack for portion sizes and cooking times.
Typical values per serving:
2 of your 5 a day; low in saturated fat; high in protein; high in omega 3.
This recipe was first published in April 2020.