Moroccan-style salmon with lemony couscous recipe

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  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 615 calories / serving
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moroccan style salmon with couscous(h)

Tender salmon fillets are marinated in delicious Moroccan spices and served with a zesty lemon couscous.

  1. To make the couscous, heat the oil in a pan. Add the onion and cook for 10 minutes over a low heat. Stir in the garlic and cook for another minute. Add the couscous, pour over the stock and stir. 
  2. Cover with a lid. Remove from the heat and leave for 5-7 minutes until all the liquid has been absorbed and the couscous has fluffed up. Stir through the lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.
  3. Meanwhile, prepare the fish. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Mix the olive oil, lemon zest, Moroccan spice mix and honey, then spread over the salmon. Season well and place on a baking sheet. Cook for 12-15 minutes until just cooked through. Serve with the couscous. 

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  • Ingredients

  • 1tbsp olive oil
  • ½ onion, sliced
  • 1 garlic clove, crushed
  • 125g couscous
  • 150ml (5floz) hot chicken or vegetable stock
  • ½ lemon, zested
  • 1 lemon, juiced
  • 25g toasted flaked almonds
  • large handful coriander, leaves chopped
  • For the fish

  • 2tsp olive oil
  • ½ lemon, zested
  • 1tsp ras el hanout rub or other Moroccan spice mix
  • ½tsp honey
  • 1 x 240g pack salmon fillets
  • Energy 2555kj 615kcal 31%
  • Fat 38g 54%
  • Saturates 5g 25%
  • Sugars 5g 6%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 38.5g Protein 31.8g Fibre 0.8g


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