Honey-Glazed Salmon & Moroccan Couscous
with Carrot-Beetroot Toss & Mint
- Milk
- Gluten
- Wheat
- Fish
- May contain traces of allergens
- Soy
- Crustaceans
- Mollusc
There's a lot to love in this bountiful bowl, from the spiced couscous and roasted veggies to the succulent salmon coated in honey and mint. It's a stunning combination that's easy to pull together too ā win-win!
Ingredients
2
carrot
1
beetroot
1
brown onion
1 packet
mint
Ā½
lemon
1 packet
Greek-style yoghurt
(Contains: Milk;)
Ā½ sachet
ras el hanout
1 sachet
vegetable stock powder
1 sachet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
Not included in your delivery
olive oil
1.5 tbs
honey
2 tbs
warm water
Ā¾ cup
water (for the couscous)
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Cut carrot into bite-sized chunks. ā¢ Cut beetroot into small chunks. ā¢ Cut brown onion into thick wedges. ā¢ Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
ā¢ While the veggies are roasting, pick and roughly chop mint leaves. ā¢ Zest lemon to get a pinch, then slice into wedges. ā¢ In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.
ā¢ In a medium bowl, combine the honey, warm water and half the mint. Season.
ā¢ Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Add ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock powder. Stir and bring to the boil. ā¢ Add couscous and stir to combine. Cover with a lid and remove from heat. ā¢ Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. ā¢ Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Turn salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.
TIP: Patting the skin dry helps it crisp up in the pan!
ā¢ Divide the spiced couscous and roasted veggies between bowls. ā¢ Top with the honey-mint salmon and spoon over any remaining glaze from the pan. ā¢ Garnish with remaining mint and serve with lemon yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the unique blend of Moroccan spices, honey-mint glaze, and roasted veggies, though some found the flavours overpowering or mismatched.
- Ease of prep:Ā Several noted it was quick and easy to prepare, with clear instructions, though some wanted more specific measurements and cooking times.
- Suggestions:Ā Some recommended adjusting spice levels to taste, cooking veggies longer, and scaling the salmon before cooking for better results.
- Portions:Ā A few mentioned the salmon portions were on the smaller side, while others found the couscous quantity generous.
- Cooking tips:Ā Try oven-baking or air-frying the salmon for variety, and consider adding extra water when cooking the couscous for better texture.
