Serves 2 | 5 mins to prepare and 25 mins to cook | 615 calories / serving
Ingredients
1tbsp olive oil
½ onion, sliced
1 garlic clove, crushed
125g (4oz) couscous
150ml (5floz) hot chicken or vegetable stock
½ lemon, zested
1 lemon, juiced
25g (1oz) 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
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.
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.
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.