Ras el Hanout Salmon With Jewelled Couscous

Womenscorner Desk
October 17, 2020

Ingredients :

- salmon fillets 2

- vegetable oil 1 tsp

- ras el hanout 2 tsp

Jewelled Couscous :

- couscous 100g

- raisins 25g

- extra-virgin olive oil 1 tbsp

- lemon 1, juiced

- runny honey 2 tsp

- red pepper 1, diced

- sugar snap peas a handful, halved

- Little Gem 1, cut into pieces

- flat-leaf parsley ½ a small bunch, chopped

- coriander ½ a small bunch, chopped

- pomegranate seeds a handful

- toasted flaked almonds a handful

Method : Put the couscous, raisins and a pinch of salt into a bowl, and pour over 200ml of just-boiled water. Cover and leave for 10 minutes, then plump up with a fork. Cool. Add the oil, juice and honey, and blend rather well . Add the red pepper, sugar snaps, Little Gem and herbs, and toss well again. Lightly coat the salmon fillets in oil, then put the ras el hanout with many seasoning onto a plate and roll to coat. Heat a non-stick frypan over a medium-high heat and cook the salmon, skin-side down, for 3-4 minutes or until really crisp. Flip the salmon and cook for two minutes, then remove from the warmth and leave to cook gently for an additional minute. Divide the couscous salad between two plates and rest the salmon fillet on top. Sprinkle over the pomegranate seeds and flaked almonds to serve.

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