Moroccan-style salmon with lemony couscous recipe
Created by The Tesco Recipes team
Tender salmon fillets are marinated in delicious Moroccan spices and served with a zesty lemon couscous.
See method- Serves 2
- 5 mins to prepare and 25 mins to cook
- 615 calories / serving
- Dairy-free
Ingredients
- 1tbsp olive oil
- ½ onion, sliced
- 1 garlic clove, crushed
- 125g couscous
- 150ml (5floz) hot chicken or vegetable stock
- ½ lemon, zested
- 1 lemon, juiced
- 25g toasted flaked almonds
- large handful coriander, leaves chopped
For the fish
- 2 tsp olive oil
- ½ lemon, zested
- 1tsp ras el hanout rub or other Moroccan spice mix
- ½tsp honey
- 1 x 240g pack salmon fillets
Each serving contains
- Energy
- 2555kJ 615.0kcal
- Fat
- 38g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 38.5gProtein 31.8gFibre 0.8g
Method
- 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.
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