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Moroccan Salmon with Spiced Couscous

Tender salmon fillets on a bed of aromatic spiced couscous

  • Serves4
  • Prep Time20 minutes
  • Cook Time14 minutes


  • 1 Tablespoon Moroccan Seasoning
  • 4 x 200g Atlantic Salmon Portions, Skin On
  • 1 Tablespoon Olive Oil
  • 1 ½ Cups Couscous
  • 1 ½ Cups Boiling Chicken Stock
  • ¼ Cup Slivered Almonds, Toasted
  • 1 Teaspoon Ground Cumin
  • 2 Tomatoes, Flesh Diced
  • 2 Tablespoon Chopped Coriander
  • 200g Natural Yoghurt
  • 2 Tablespoon Chopped Mint Leaves
  • Zest of 1 Lemon
  • 1 Bundle Asparagus

Cooking Method

  • Step 1

    Preheat oven to 180°c. Sprinkle Moroccan seasoning onto Salmon. Heat olive oil in a frypan over medium heat. Sear Salmon for 2-3 minutes each side. Line a tray with baking paper and cook in oven for 5-6 minutes or till cooked to your liking. After removing Salmon putting your asparagus into the frypan for 1 minute.

  • Step 2

    Combine couscous and boiling stock into a heat proof bowl, cover with plastic wrap and set aside for 5 minutes. Remove plastic wrap and fluff with a fork till grains separate. Add almonds, cumin, tomatoes, lemon zest and coriander, stir to combine. Combine yoghurt and mint.

  • Step 3

    Serve Salmon with spiced couscous and asparagus.

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