Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Ras el hanout salmon with jewelled couscous
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 salmon fillets
- 1 tsp vegetable oil
- 2 tsp ras el hanout
JEWELLED COUSCOUS
- 100g couscous
- 25g raisins
- 1 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 2 tsp runny honey
- 1 red pepper, diced
- a handful sugar snap peas, halved
- 1 Little Gem, cut into pieces
- ½ a small bunch flat-leaf parsley, chopped
- ½ a small bunch coriander, chopped
- a handful pomegranate seeds
- a handful toasted flaked almonds
Method
- STEP 1
Put the couscous, raisins and a pinch of salt into a bowl, and pour over 200ml of just-boiled water. Cover and leave for 10 minutes, then fluff up with a fork. Cool.
- STEP 2
Add the oil, lemon juice and honey, and mix really well. Add the red pepper, sugar snaps, Little Gem and herbs, and toss well again.
- STEP 3
Lightly coat the salmon fillets in oil, then put the ras el hanout with lots of seasoning onto a plate and roll to coat.
- STEP 4
Heat a non-stick frying pan over a medium-high heat and cook the salmon, skin-side down, for 3-4 minutes or until really crisp. Flip the salmon and cook for 2 minutes, then remove from the heat and leave to cook gently for another minute.
- STEP 5
Divide the couscous salad between two plates and rest the salmon fillet on top. Sprinkle over the pomegranate seeds and flaked almonds to serve.
