Honey & Mint Glazed Salmon

While the veggies are roasting, pick and roughly chop the mint leaves. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season to taste.

In a medium bowl, combine the honey, warm water and 1/2 the mint. Season with salt and pepper.

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. Add the water and bring to the boil. Add the couscous, the salt and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides with salt and pepper. When the oil is hot, add the salmon, skinside down, and cook until the skin is crisp, 2-4 minutes. Turn the salmon and cook until almost cooked through, 2-3 minutes. Turn the salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.

TIP: Salmon can be served slightly blushing pink in the centre.