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Quick and easy to cook but most importantly delicious!
- 1 red onion finely sliced
- 1 small courgette quartered lengthwise and cut into 10 mm chunks
- 1/2 a red pepper diced
- 2 tbsp Sherry vinegar
- 2 cloves of garlic finely sliced
- 1 Tin of chopped tomatoes
- 90gs of couscous
- A Small bunch of coriander leafs
- Olive oil
- Sea salt
- Black pepper
- 1 Lemon
- 2 salmon fillets
- Heaped tsp of Ras El Hanot
- Add 2 tbsp of olive oil to a non-stick pan on a medium heat. Then add the onion, courgette, red pepper, ras el hanot and fry for a few minutes until softened.
- Add the garlic for one minute then the vinegar for one more before adding the tomatoes. Leave the sauce simmer whilst carrying on with the next steps.
- Put another non-stick pan on a medium/high heat, drizzle the salmon with olive oil and season with sea salt and freshly cracked black pepper. Don't add black pepper to the skin side it will just burn.
- Lay the salmon in the hot pan skin side down for four and a half minutes.
- Put the couscous in a bowl pour in 90ml of boiling water and cover for 4 minutes.
- Turn the salmon over and lower the heat to a medium, leave fry for two and a half minutes.
- Fluff up the couscous with a fork, squeze in the juice of half a lemon and season to perfection.
- Plate up by adding the couscous to a pasta style bowls, then the sauce, sprinkle over the coriander, put the salmon on top and dive in, splash!!!
Ras el hanout is a delicious spice blend from north Africa, fiery and fragrant.