Instructions

STEP 1

Put the couscous, raisins and a pinch of salt into a bowl, and pour over 200ml of just-boiled water. Cover and leave for 10 minutes, then fluff up with a fork. Cool.

STEP 2

Add the oil, lemon juice and honey, and mix really well. Add the red pepper, sugar snaps, Little Gem and herbs, and toss well again.

STEP 3

Lightly coat the salmon fillets in oil, then put the ras el hanout with lots of seasoning onto a plate and roll to coat.

STEP 4

Heat a non-stick frying pan over a medium-high heat and cook the salmon, skin-side down, for 3-4 minutes or until really crisp. Flip the salmon and cook for 2 minutes, then remove from the heat and leave to cook gently for another minute.

STEP 5

Divide the couscous salad between two plates and rest the salmon fillet on top. Sprinkle over the pomegranate seeds and flaked almonds to serve.