If you can’t find ras-el-hanout, stir together equal parts of ground mixed spice, coriander and paprika, then add a pinch of cayenne and black pepper to give this dish its characteristic Moroccan flavour.
Takes 30 minutes • Serves 2 (easily doubled)
– zest and juice of 1 lemon, plus 1 lemon cut into wedges to serve.
– 2 tsp ras-el-hanout spice mix.
– 1 large or 2 small garlic cloves, crushed.
– a bunch of spring onions, thinly sliced.
– 3 tsp olive oil, plus extra for drizzling.
– 2 skinless salmon fillets.
– 140g/5oz couscous.
– 2 tsp clear honey.
– a handful of fresh mint, leaves finely sliced.
Step 1:Preheat the oven to 200°C/180°C fan/gas 6. Mix the lemon zest and half the juice with the spice mix, garlic, half the spring onions and two teaspoons of the oil. Season well. Put the salmon into a shallow dish and cover with this mixture for 10 minutes.
Step 2:Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml/¼ pint boiling water, then cover and leave to stand.
Step 3:Lift the salmon on to a foil-lined baking sheet, spoon over any leftover marinade, then roast in the oven for 15 minutes. With 5 minutes to go, pull out the sheet and spoon a teaspoon of honey over each fillet.
Step 4:Fork the mint through the couscous, then serve with the salmon and lemon wedges. Spoon over the juices from the baking sheet.