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Photo of Spiced salmon with herb couscous by WW

Spiced salmon with herb couscous

Total Time
20 min
10 min
10 min
A sprinkle of paprika and cumin spices up the fish, while honey adds sweetness to the couscous and carrots.


Ground cumin

2 tsp, cumin

Ground paprika

1 tsp

Mustard powder

1 tsp

Skinless salmon

450 g, (cut into 3cm pieces)

Dry couscous

1 cup(s)

Fresh flat-leaf parsley

1 cup(s), plus extra to serve

Freshly squeezed orange juice

¼ cup(s), (60ml)


1 tbs


1 tsp

Green string beans

250 g, trimmed, steamed


400 g, trimmed, steamed

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Combine 1 teaspoon cumin, paprika and 1/2 tsp mustard powder in a small bowl. Sprinkle spice mixture evenly over salmon and place on prepared tray. Lightly spray with oil. Bake for 5–6 minutes for medium or until cooked to your liking.
  2. Meanwhile, place couscous in a heatproof bowl and add ¾ cup (185ml) boiling water. Stir, cover, then stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Stir in parsley.
  3. Combine juice, vinegar,honey and remaining cumin and mustard powder in a small bowl. Add to the couscous and stir to combine.
  4. Serve salmon with honey couscous, steamed beans and carrots and sprinkled with extra parsley leaves.