Spice & honey salmon with couscous

The fish doesn’t need to marinate for long to take on all the Moroccan flavours in this dish

  • Prep:5 mins
    Cook:15 mins
    Plus 10 mins marinating
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 506
  • fat 22g
  • saturates 4g
  • carbs 47g
  • sugars 8g
  • fibre 1g
  • protein 34g
  • salt 0.21g


  • 2 lemons
  • 2 tsp ras-el-hanout spice (we used Bart - or see Know-how, below)
  • 1 large or 2 small garlic cloves, crushed
  • bunch spring onions, thinly sliced
  • 3 tsp olive oil, plus extra for drizzling
  • 2 boneless, skinless salmon fillets
  • 140g couscous
  • 2 tsp clear honey
  • handful mint, leaves finely sliced


To make your own Ras-el-Hanout spice mix, stir together equal parts mixed spice, ground coriander and paprika, then add a pinch of cayenne and black pepper.


  1. Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.

  2. Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.

  3. Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.

  4. Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.

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