PANNED SEARED SALMON WITH RAS EL HANOUT AND MOROCCAN COUS COUS
Steps:
- Take 1 cup of cooked Morrocan Cous Cous and add half of a red onion, diced. Then add one cup of halved cherry tomatoes, two tablespoons of chopped parsley, two tablespoons lemon juice, two tablespoons olive oil, one tablespoon of the spice blend, and the zest of one orange. Mix together and chill. Rub the salmon with the Ras el Hanout, douse it with olive oil, sear it in a pan, and finish it in the oven. Serve the cold Morrocan Cous Cous with the salmon. Enjoy!
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