Spice & honey salmon with couscous
Serves 2 Prep 5 mins plus 10 mins marinating Cook 15 mins
2 lemons, zested and juiced, plus extra wedges to serve 2 tsp ras el hanout spice (we used Bart, or see tip) 1 large garlic clove, crushed bunch spring onions, thinly sliced 3 tsp olive oil, plus extra for drizzling 2 boneless, skinless salmon fillets 140g couscous 2 tsp honey handful mint, leaves finely sliced
1 Heat oven to 200C/180C fan/gas 6. Mix the lemon zest and half the juice with the spice, garlic, half the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then set aside for about 10 mins.
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 then return to the oven.
4 Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, and spoon over the juices from the baking tray and add lemon wedges. PER SERVING 506 kcals, fat 22g, saturates 4g, carbs 47g, sugars 8g, fibre 1g, protein 34g, salt 0.2g