Ras el hanout salmon with olive & lemon couscous
Waitrose and Partners

Ras el hanout salmon with olive & lemon couscous

Fragrant Moroccan ras el hanout gives the salmon an intense flavour that works brilliantly with the citrus flavour of the lemon couscous.

3 out of 5 stars(1) Rate this recipe
Low in saturated fatHigh proteinHigh in omega 32 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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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
  • 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 when made using specific products in recipe


1,945kJ/ 465kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating