This speedy salmon takes inspiration from North Africa, and it'll be on the table in just 10 minutes! Your salmon will be flavoured with a ras el hanout spice mix and served atop fluffy couscous with tomato and spring onion. You'll then garnish with a zingy 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||1.6 g||5.1 g|
|Protein||11.1 g||35.9 g|
|Salt||1.01 g||3.3 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. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil half a [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 with a pinch of salt and pepper
Sprinkle the ras el hanout over the fish and cook for 6-7 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