Spice & honey salmon with couscous - Good Food Middle East
The fish doesn’t need to marinate for long to take on all the Moroccan flavours in this dish
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Saucepan
- Fork
- Skillet
- Spatula
- Plate
- Stove
Ingredients
- 2 lemons
- 2 tsp ras-el-hanout spice (we used Bart - or see Know-how, below)
- 1 large or 2 small garlic cloves, crushed
- bunch spring onions, thinly sliced
- 3 tsp olive oil, plus extra for drizzling
- 2 boneless, skinless salmon fillets
- 140g couscous
- 2 tsp clear honey
- handful mint, leaves finely sliced
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