Moroccan-Spiced Salmon & Pearl Couscous

While the veggies are roasting, heat a drizzle of olive oil in a large saucepan over a medium-high heat. Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with the boiled water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain, rinse and return to the pan. Stir in the vegetable stock powder and a drizzle of olive oil.

While the couscous is cooking, zest the lime to get a generous pinch, then slice into wedges. Pick and roughly chop the mint leaves. In a small bowl, combine the Greek-style yoghurt, lime zest and a squeeze of lime juice. Season to taste.

In a medium bowl, combine the ras el hanout and a drizzle of olive oil. Season generously, then add the salmon, turning to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Remove from the heat. Add the honey, turning the salmon to coat.

Transfer the roasted veggies to the saucepan with the pearl couscous. Add 1/2 the mint. Season, then gently toss to combine.