This speedy North African-inspired salmon is ready in 10 minutes! Serve your spiced salmon with zingy sumac and tomato couscous, and garnish with rocket salad and crumbled feta. Perfection!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.1 g||6.7 g|
|Protein||10.9 g||34.9 g|
|Salt||1 g||3.22 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a half [full] kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Dissolve the Knorr vegetable stock cube[s] in a heatproof bowl in 200ml [400ml] boiled water
Add the couscous, stir, cover and set aside
Once hot, add the salmon fillets to the pan, skin-side down, with a pinch of salt and pepper
Sprinkle the ras el hanout over the fish and cook for 8-9 min, turning once, or until cooked through – this is your ras el hanout salmon
Tip: Your fish is cooked through when it's opaque and flakes easily
While the salmon is cooking, trim, then slice the spring onions roughly
Chop the tomato[es] roughly
Add the rocket to a bowl with the juice of 1/2  lemon, a generous drizzle of olive oil and a pinch of salt and black pepper – this is your rocket salad
Cut the remaining lemon into wedges
Uncover the couscous and fluff up with a fork
Add the diced tomatoes, sliced spring onions and sumac with a drizzle of olive oil and a pinch of salt and black pepper – this is your tomato & sumac couscous
Serve the ras el hanout salmon over the tomato & sumac couscous, with the rocket salad to the side
Crumble over the feta