Couscous Topped with Spicy Honey Salmon

Couscous and salmon??!!
What’s not to love!

One, couscous is a great Moroccan meal where you can easily incorporate the culinary Argan oil. With health experts hailing this oil’s anti-aging benefits, I’m sure you’re scrambling for recipes that require this liquid gold. Second, we all know that salmon is great for the skin too. So yeah, this dish is definitely “the meal” for the beauty conscious. Aside from the beauty benefits associated with Argan oil, the culinary type of this oil is also very healthy. packed with antiioxidants and essential unsaturated fatty acids, this oil is great for the heart, immune system and the brain!

This dish is dairy-free so those who are lactose-intolerant can heave a sigh of relief now. The recipe that I’m going to provide you is good for two only so if you’re going to prepare for a party, feel free to do the necessary adjustments. Preparation will only take around 5 minutes while cooking will take more or less 15 minutes. If you’re the busy type, good news is it will only take 10 minutes to marinate the salmon. No need to worry about it overnight!

First let’s prepare the salmon. For this, we’ll need:

  • 1 lemon
  • A bunch of thinly sliced spring onions
  • 2 tsp olive oil
  • 2 boneless, skinless salmon fillets
  • 1 large crushed garlic
  • Mixed spice of ground coriander, paprika and a pinch of cayenne and black pepper

Set oven to 200C/fan 180C/gas 6. While waiting for the oven to reach the right temperature, zest and juice 1 lemon. Place ½ of the juice to a bowl with the zest and the rest of the ingredients except the salmon. Season well.

Place the salmon fillets in a shallow dish and pour the marinade over. Leave for 10 minutes.

While waiting for the flavours to sip through the fillets, let’s cook the couscous. For this, we’ll need:

  • 140g couscous
  • 1 tsp olive oil
  • Remaining lemon juice
  • Argan oil for drizzle

In a large bowl, put the couscous. Add the remaining lemon juice, oil and spring onions from the salmon marinade. Pour in 150ml boiling water. Cover then set aside.

By this time, your oven must be ready. Place the salmon onto a foil-lined baking tray and roast for 15 minutes. After you pull out the baking tray, drizzle a teaspoon of honey over each fillet for a sweet boost.

Now, you’re all set!

Just fluff the couscous on a plate. Place the salmon on top. Tip the juices from the baking tray over the dish and drizzle with Argan oil for an additional healthy kick! Decorate with lemon wedges if you’re feeling creative.

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