Moroccan Spiced Salmon with Lemon and Onion Couscous

Nutrition per serving

Calories	609 kcal
Protein	44.9 g
Carbs	53.7 g
Fats	23.1 g
Saturated Fat	5.4 g

Monounsaturated Fat	11.5 g
Polyunsaturated Fat	2.9 g
Sugars	3 g
Fiber	5.1 g
Sodium	1,088 mg

Ingredients

	Salmon Fillets
	Red Onion
	Fresh Mint Leaves
	Tomatoes, Vine Ripened (on the Vine)
	Couscous
	Lemon
	Butter (unsalted)
	Olive Oil
	Olive Oil
	Vegetable Stock Cube
	Ras el hanout

Preparations
1. Peel/finely dice the red onion.

2. Finely dice the tomato into 1/2cm cubes.

3. Finely chop the mint leaves.

4. Zest/juice a quarter of a lemon.

Cooking Instructions
1. In a bowl, mix together 1 tsp of olive oil with the Ras-el-Hanout. Add the salmon and evenly coat all over. Season the salmon with a pinch of salt (optional) and pepper and set aside.

2. In a pan, heat ½ a tbsp of olive oil over medium-high heat. Add the onion and gently cook for 10 minutes until softened and slightly caramelised. Add a little water if the pan becomes dry.

3. Add 125ml of water to the cooked onion, bring to a boil before adding the stock pot. Remove from heat, add the couscous, stir to combine and cover the pan with a lid. Remove from heat and set aside. Fluff the cooked couscous with a fork to separate the grains

4. Meanwhile, turn the grill on to high heat, place a non-stick pan, with a tsp of olive oil over medium heat, add the salmon, skin side down and cook for 3 minutes. Remove the pan from heat and place under the grill for 3 minutes or until desired taste.

5. Remove the pan from the grill, add a tsp of butter, a tsp of lemon juice to the pan and spoon the mixture over the salmon.

6. Add the diced tomato and chopped mint to the couscous with ¼ tsp of lemon zest.

7. Serve the salmon on top of the couscous.