Sweet and spicy fish and couscous is a healthy dish that takes minutes to make.
Preheat oven to 350º F (175ºC)
Scatter almonds on a cookie sheet with sides. Drizzle with honey and sprinkle with salt. Bake for 5-7 minutes or until golden brown.
Blend spices, ginger, garlic, oil, chili sauce, honey-garlic sauce and orange marmalade together in a small bowl. Spray a non stick fry pan with cooking spray and heat pan on high. Place salmon filets in pan. Cook 2 minutes then pour orange-five spice sauce over top.
DO NOT FLIP YET.
Once sauce bubbles up, flip salmon, reduce heat to low and cover. Cook for 5-7 minutes then remove from heat.
Meanwhile, add chicken broth to a medium stove top pot. Bring to a boil. Add couscous to chicken broth and stir. Add cilantro and curry paste. Remove from heat and let stand.
I also like to fold in a finely chopped Roma tomato at the last minute. Remove salad from the fridge and serve with a bottled poppy seed dressing or raspberry vinaigrette.