Step 1

Mix the ras-el-hanout in a small bowl with the olive oil (amount specified in the ingredient list). Rub the mixture all over the salmon and season with a pinch of salt and a good grind of black pepper. TIP: Add less ras-el-hanout if you want less heat. Leave to the side to marinate while you prep everything else.

Step 2

Cut the red onion in half through the root, peel and chop into roughly ½cm pieces. Heat a splash of olive oil in a saucepan on medium-low heat. Add the onion with a good pinch of salt and black pepper. Cook slowly with a lid on the pan for 15-20 mins until very soft. TIP: Check regularly to make sure it's not sticking to the pan, turn down the heat and add a dash of water if necessary.

Step 3

While the onion cooks, remove the mint leaves from their stalks, discard the stalks and finely chop the leaves. Chop the vine tomato into ½cm cubes. Zest the lemon and then halve it.

Step 4

Once the onion is soft add the water (amount specified in the ingredient list) to the pan. Bring to the boil, add the vegetable stock pot and stir to dissolve. Remove the pan from the heat. Add the couscous and stir everything together. Place a lid on the pan and leave to the side for 10 mins whilst you cook the salmon.

Step 5

Preheat your grill to high. Heat a splash of olive oil in a frying pan on medium heat. Once hot place the salmon in the pan skin-side down. Cook for 4 mins without moving the salmon. Place the pan under your grill. Grill the salmon for 4-5 mins. TIP: The fish is cooked when the centre is opaque. Remove from under your grill. Add a knob of butter (if you have some) to the pan and squeeze over some lemon juice.

Step 6

Stir the mint and tomato into the couscous along with a pinch of lemon zest (add more if you want it really citrusy). Pour any juices from the frying pan into the couscous and stir. To serve, place the couscous into bowls, top it off with the salmon and squeeze over a little more lemon juice.