For The Side For The Fish

1. Heat a pan with some oil and cook the onion for around 10 minutes over low heat. Add some garlic and cook for a minute, then add the couscous, pour over the stock and stir.
2. Cover the pan and take it off the heat, leaving it for 5-7 minutes to soak up any remaining liquid and fluff up the couscous. Then use a fork to stir in the lemon zest, juice, almonds and coriander, gently separating any clumps of couscous.
3. While the couscous is soaking, prepare the fish by preheating your oven to 200°C (180°C fan-forced). Mix together olive oil, lemon zest, Moroccan spice mix and honey, then spread this mixture over the salmon. Season well and place on a baking sheet. Cook for 12-15 minutes until cooked through, then serve with the couscous.