EAT SIMPLE. LOVE FOOD.: Recipe: Moroccan salmon

Moroccan salmon, low-carb cauliflower cous cous and chickpea salad

Ingredients: (serves 5)

For the salmon

- 5 pieces of salmon

- 50ml harissa paste (found in most supermarkets)

- 6 drops of tabasco

- 2 tsp of ras el hanout paste (again found in most supermarkets)

- A few shakes of paprika

- A few shakes of chilli powder

- 3 tsp orange juice

- Salt and pepper

- 1 pinch of cinnamon

- 1 squeeze of ketchup

For the cous cous

- 2 cauliflowers

- 1 handful of mint, chopped

- 1 handful of coriander, chopped

- 2 red onions, finely chopped

- 2 handfuls of black or green olives, chopped

- 1 handful of pomegranate seeds

- Olive oil, to drizzle

- 1 stock cube (made into stock with hot water)

For the salad

- 2 cans of chickpeas, drained

- 2 red peppers, blackened (see below)

- 1 cucumber, seeds removed and finely chopped

- 2 red onions, finely chopped

- 2 handfuls of mint, chopped

- 1 handful of coriander, chopped

- 1 pack of cherry tomatoes, cut in half

- 1 red chili, chopped

- 2 spring onions, chopped

- Olive oil

- Salt and pepper

- A pinch of cinnamon

- A pinch of garam masala (optional)

- Juice of half a lemon

Method:

For the salmon:

1) Preheat the oven to 180 degrees celcius.

2) Place your salmon pieces on a piece of foil in an ovenproof tray.

3) Mix all the salmon ingredients together into a paste.

4) Place this on the salmon. (Put clingfilm on this and in the fridge whilst you make your cous cous and salad, if making).

5) Put the salmon in the oven for 15-20 minutes.

For the cous cous:

1) Cut the cauliflower into pieces.

2) Place in a food processer (with NO water) until fine.

3) Then heat a small amount of oil in a pan and place the cauliflower grains in the pan. Fry for about 3 minutes. Use a fork to fluff up the cous cous and stop it from sticking to the pan.

4) Then add 1/4 cup of stock to the pan, cover the pan, and cook on low heat for 5 minutes, stirring half way.

5) Then place the cooked cous cous onto plates, so that it cools down.

6) Add all the other items to the cous cous, and drizzle with olive oil.

For the salad:

1) Blacken the peppers by placing them on a gas hob until black. If you do not have a gas hob then you can put them under a grill. Chop them once blackened.