There's a lot to love in this bountiful bowl, from the spiced couscous tossed with roasted veggies to the succulent salmon coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win!
ras el hanout(ContainsGluten)
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) and zucchini into 1cm chunks. Cut the red onion into 2cm wedges. Transfer the veggies to an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a small pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season to taste with salt and pepper.
In a medium bowl, combine the honey, warm water and 1/2 the mint. Season with a pinch of salt and pepper.
In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the ras el hanout (see ingredients list) 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, then place a lid on the saucepan 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 medium 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 a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). When the salmon has 2 minutes cook time remaining, turn it skin-side down and spoon over all the glaze, until it is completely coated. Remove from the heat.
Divide the spiced couscous and roasted veggies between bowls. Top with the honey and mint glazed salmon and spoon over any glaze remaining in the pan. Garnish with the remaining mint and dollop over the lemon yoghurt. TIP: For the low-calorie option, serve with 1/2 the couscous.