Moroccan-spiced salmon with couscous

    30 min

    This recipe uses delicate Moroccan spices to rub into fresh salmon fillets. Perfectly complemented with a zesty warm couscous salad, this is a dinner that will impress family and friends.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil, divided
    • 1 tablespoon lemon juice
    • 1 teaspoon chilli flakes
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground sumac
    • 1 teaspoon sea salt flakes
    • 1 tablespoon finely chopped fresh coriander, divided
    • 4 (200g) salmon fillets, skin-on
    • 250ml boiling water
    • 1 chicken stock cube, crumbled
    • 150g couscous
    • 1 tablespoon lemon zest
    • Greek style yoghurt, to serve

    Prep:15min  ›  Cook:10min  ›  Extra time:5min  ›  Ready in:30min 

    1. Combine half the oil with the lemon juice, turmeric, sumac, chilli flakes, salt and half of the fresh coriander in a small bowl. Rub mixture all over salmon fillets.
    2. Heat a large frying pan over high heat. Cook salmon, skin-side down, for 2-3 minutes or until skin is crisp. Reduce heat to medium and flip salmon fillets over; continue to cook salmon for 3-4 minutes or until cooked to your liking.
    3. Meanwhile, combine boiling water, stock cube and remaining oil in a heatproof bowl. Stir in couscous. Cover tightly with foil. Stand for 5 minutes or until water is absorbed. Fluff couscous with a fork. Stir in lemon zest and remaining fresh coriander. Serve salmon with couscous and yogurt.

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