Full of aromatic, vibrant Mediterranean flavors, this recipe transforms a simple salmon fillet into something a bit special without much effort – and couscous takes care of itself once you’ve added the hot water. The whole thing takes no more than 20 minutes to prepare.
MOROCCAN SPICED SALMON with COUSCOUS
(Enough for Two)
3.5oz (100g) of couscous
Small bunch of mint, chopped
Small bunch of cilantro (coriander leaf) chopped
1 teaspoon of preserved lemon finely chopped (optional)
Sea salt and black pepper
1.5 tablespoons of olive oil
4 cloves of garlic, minced
1 teaspoon of smoked paprika
A pinch of cayenne
1 teaspoon of ground cumin
1/4 teaspoon of ground cinnamon
3 medium tomatoes, skinned and roughly chopped
1 tablespoon of honey
A few thin slices of lemon plus the juice of half a lemon
Two 6 oz (170g) fillets of salmon, skin removed
Heat the oil in a large sauté pan with a lid, add the spices and garlic and sauté for a few minutes, then add the chopped tomatoes, honey, lemon juice and about 3 tablespoons of water. Season and simmer until the tomatoes soften (approx 6 minutes).
Meanwhile, pour 4 fl oz (100 ml) of boiling water over the couscous and minced preserved lemon (if using) in a bowl, then cover it with cling film and set aside.
Add the salmon to the tomato mixture, then cover and simmer for 5-6 minutes or until the salmon is just cooked through. Add a little more water if needed and remove from the heat.
Fluff the couscous with a fork, add the chopped mint and cilantro and a drizzle of olive oil, tossing to combine well. Check the seasoning and pile it into warmed serving bowls.
Top with salmon and the tomato mixture to serve.