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Moroccan Styled Salmon Couscous Salad

One of our favourite recipes from Tesco Love foods. Tender salmon fillets are marinated in delicious Moroccan spices and served with a zesty lemon couscous.

Couscous contains mostly carbohydrate as it's made from semolina, but it also contains quite good levels of protein and fibre with very little fat and no salt. Nutritionally, couscous contains some calcium, magnesium, iron and zinc, as well as some of the B vitamins and vitamin E.


  • 1tbsp olive oil

  • ½ onion, sliced

  • 1 garlic clove, crushed

  • 125g couscous

  • 150ml (5floz) hot chicken or vegetable stock

  • ½ lemon, zested

  • 1 lemon, juiced

  • 25g toasted flaked almonds

  • large handful coriander, leaves chopped

For the fish

  • 2 tsp olive oil

  • ½ lemon, zested

  • 1tsp ras el hanout rub or other Moroccan spice mix

  • ½tsp honey

  • 1 x 240g pack salmon fillets


  1. To make the couscous, heat the oil in a pan. Add the onion and cook for 10 minutes over a low heat. Stir in the garlic and cook for another minute. Add the couscous, pour over the stock and stir.

  2. Cover with a lid. Remove from the heat and leave for 5-7 minutes until all the liquid has been absorbed and the couscous has fluffed up. Stir through the lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.

  3. Meanwhile, prepare the fish. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Mix the olive oil, lemon zest, Moroccan spice mix and honey, then spread over the salmon. Season well and place on a baking sheet. Cook for 12-15 minutes until just cooked through. Serve with the couscous.

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