Couscous and salmon

2.5 pounds of salmon, cut to chunky cubes

Tri color pearl Israeli couscous (454g)

Ingredients for the seasoning-

1.5 teaspoons of salt

½ teaspoon of ground black pepper

1 teaspoon of paprika

½ teaspoon of ground cumin

5 tablespoons of olive oil

¾ tablespoon of hot honey or regular honey

1 teaspoon of Dijon mustard

1 teaspoon of date syrup

Juice from ½ lemon

2 minced garlic cloves

4 cups of boiling water

Topping-

4 slices of orange, cut to halves,

fresh dill leaves,

½ teaspoon of flaky maldon salt

Put all the seasoning ingredients in a bowl and mix them well.

1. Preheat the oven to 420F/220C.

2. In an oven-safe pan pour the Israeli couscous evenly in one layer.

3. Add the salmon cubes on top.

4. Pour the sauce evenly on top of all.

5. Put the orange slices and dill leaves around the salmon cubes.

6. sprinkle flaky salt.

7. Cover with wet parchment paper and tin foil.

8. Bake in a preheated oven on 420F for

20 minutes.

9. Remove the cover and bake for 5 more minutes.

10. Transfer to convection broil on 450F

for 7 to 8 minutes.

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