SERVES: 4 - 6
Preheat the oven to 150°C, fan oven 130°C, gas mark 2. Drizzle 1 tbsp of olive oil into a large roasting tin and place the frozen salmon on top.
Put the couscous into a heatproof bowl and add the hot vegetable stock, orange zest and orange juice. Leave to soak and swell for about 10 minutes.
Add the sultanas or raisins, apricots, almonds or pistachio nuts, pine nuts, spice powder and rosemary or thyme to the couscous. Season, then stir well. Spoon on top of the salmon, then cover the roasting tin with a sheet of foil.
Bake in the centre of the oven for 45 minutes, then remove the foil and arrange the orange slices and rosemary sprigs on top. Return to the oven to cook for a further 10 to 15 minutes.
Cook’s tips: Ras-el-hanout spice powder can be bought from good supermarkets, or try ordering on-line from spice suppliers. If you are using thawed salmon, reduce the cooking time to 30 minutes.
• 3 tbsp olive oil
• 600g (1lb 6oz) frozen fillet wild Alaska salmon, in one piece
• 100g (4oz) couscous
• 150ml (¼pt) hot vegetable stock
• Finely grated zest and juice of 1 orange
• 50g (2oz) sultanas or raisins
• 50g (2oz) ready-to-eat dried apricots, chopped
• 50g (2oz) ready-to-eat dried cranberries
• 25g (1oz) blanched almonds or pistachio nuts
• 25g (1oz) pine nuts
• 1 tsp ras-el-hanout spice powder
• 2 tsp chopped fresh rosemary or thyme
• Salt and freshly ground black pepper
• 1 orange, sliced, to garnish
• Rosemary sprigs, to garnish