2 tsp ras el hanout spice mix (we used Bart - or see Know-how, below)
2 small garlic clove crushed
1 bunch spring onion thinly sliced
3 tsp olive oil for drizzling
2 fillet salmon fillet boneless skinless
140 g couscous
2 tsp clear honey
1 handful mint leaves finely sliced
Equipment
bowl
oven
baking pan
aluminum foil
Directions
Heat oven to 200C/fan 180C/gas
Zest and juice 1 lemon, then mix the zest and the juice with the spice, garlic, 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.
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.
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.
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.
