Spice Honey Salmon With Couscous Recipes

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SPICE & HONEY SALMON WITH COUSCOUS



Spice & honey salmon with couscous image

The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish

Provided by Good Food team

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 9

2 lemons
2 tsp ras-el-hanout spice (we used Bart - or see Know-how, below)
1 large or 2 small garlic cloves , crushed
bunch spring onions , thinly sliced
3 tsp olive oil , plus extra for drizzling
2 boneless, skinless salmon fillets
140g couscous
2 tsp clear honey
handful mint , leaves finely sliced

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
  • Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
  • Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
  • Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.

Nutrition Facts : Calories 506 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.21 milligram of sodium

SPICE-CRUSTED SALMON WITH COUSCOUS SALMON



Spice-Crusted Salmon With Couscous Salmon image

I love salmon and couscous and this recipe from Australian BH&G Diabetic Living looks like a corker. UPDATE 24th February 2012 - made this recipe for the DM and myself but did use basil instead of corainder as we really don't care for it but the basil was a good match with the tomatoe and cucumber, unfortunately no radishes so gave a good grind of fresh black pepper (helped a little). My fillets were just under 200 grams each so allowed an extgra minute, though only 30 seconds would have been perfect still had that pink and was not dry. For the rub mix oh the flavour was sublime but only used about half of it on our 2 fillets so if you are not planning on using the rub mix again would halve for one of use (but could depend on how much mix you like to rub in).

Provided by ImPat

Categories     Grains

Time 20m

Yield 2 main meals, 2 serving(s)

Number Of Ingredients 15

3 teaspoons salt-free lemon pepper (Masterfood recommended)
2 teaspoons coriander (dried leaves)
1 teaspoon paprika (ground)
2 (150 g) salmon fillets (boneless skinless)
cooking spray (olive oil spray stipulated)
70 g couscous (1/2 cup)
125 ml orange juice (1/2 cup freshly squeezed)
1/4 cup coriander leaves (fresh roughly chopped)
1 lebanese cucumber (finely chopped)
1 tomatoes (large finely chopped)
4 radishes (finely chopped)
1 teaspoon lemon zest (finely grated)
1 tablespoon lemon juice (freshly squeezed)
1/2 teaspoon extra virgin olive oil
1/2 teaspoon paprika (ground)

Steps:

  • Preheat barbecue grill to medium.
  • Put lemon pepper, dried coriander and paprika in a small bowl and mix and then rub the mix over each side of the salmon fillets and set aside.
  • COUSCOUS SALAD - Put couscous in a small heatproof bowl and heat the orange juice in a small saucepan over a medium heat until hot and then pour over the couscous and stir to combine and then cover the bowl and set aside for 3 to 4 minutes or until the liquid is absorbed and then using a fork, fluff up the grains.
  • Add fresh coriander, cucumber, tomato, radish and lemon zest.
  • Put the lemon juice, oil and paprika in a small bowl and whisk to combine and then add lemon juice mixture to the couscous mixture and toss to combine and then set aside.
  • Spray salmon fillets on each side cooking spray and put on the barbecue and cook on each side for 2 1/2 minutes for medium, or until cooked to your liking and then transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest.
  • Put a salmon fillet on each plate to serve, accompanied with the couscous salad.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS



Moroccan Beef With Honey Spice Couscous image

Make and share this Moroccan Beef With Honey Spice Couscous recipe from Food.com.

Provided by noway

Categories     Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef flank steak
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 cup honey
1/2 cup olive oil
2 cups water
1/3 cup steak marinade
8 3/4 ounces garbanzo beans
1 cup fresh tomato, chopped
1/3 cup fresh flat-leaf parsley, chopped
10 -12 ounces couscous

Steps:

  • Marinade:.
  • Combine vinegar and seasonings, stir well.
  • Add honey and oil, stirring until blended.
  • Remove 1/3 cup marinade; set aside for preparing couscous.
  • Slice steak diagonally into thin slices.
  • Place steak in marinade, turning to coat.
  • Marinate in refrigerator 1 hour or up to overnight.
  • Remove steak from marinade, discarding marinade.
  • Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
  • Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
  • While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
  • Bring to a boil over high heat.
  • Stir in couscous, cover, and remove from heat.
  • Let stand for 5 minutes, then fluff with a fork and serve with steak.

Nutrition Facts : Calories 711.1, Fat 29.6, SaturatedFat 7, Cholesterol 57.8, Sodium 195.7, Carbohydrate 71.3, Fiber 5, Sugar 24, Protein 39.9

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