zoom Ras el hanout salmon with olive & lemon couscous

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    Ras el hanout salmon with olive & lemon couscous

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    Ras el hanout salmon with olive & lemon couscous

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 4


    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.

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