Harissa salmon with lemon cucumber couscous

My food preferences rarely follow logic. When I was little, I loved jam in doughnuts, but hated it on toast (probably my sweet tooth talking). Now, I like pasta, tomato sauce and mince separately but hate lasagne. I love guacamole but would never eat a plain avocado. And finally, I hate smoked salmon but love salmon in all other forms, including my new favourite as of today – topped with harissa and served with couscous.

Harissa salmon with lemon cucumber couscous

Salmon was a supermarket staple for me when I first started university because I knew I needed to eat healthily (try as I might, even I admit a gal cannot survive on chicken goujons alone) and still wanted to have something that fills me up more than plain salads. But then I got lazy and stopped doing anything interesting when it came to cooking with it, meaning I never wanted to turn to a plate of plain microwaved salmon at the end of the day and it would hide in the back of my fridge instead. Now, I’m fully back on the salmon game and loading it up with flavour to make my ideal meal. This works equally well hot or cold, fresh or as leftovers, for lunch or for dinner – enjoy!

Harissa salmon with lemon cucumber couscous

Serves 2

  • 2 salmon fillets
  • 2tsp harissa paste
  • 120g couscous
  • ½ red onion
  • ½ cucumber
  • 1 lemon, zested and ½ juiced
  • small handful of mint
  • small handful of chives
  • olive oil

Place the salmon fillets skin side down on a lined baking tray. Spread the harissa evenly over the top of each fillet. Grill for 10-12 minutes until cooked through but still flaky.

Meanwhile, prepare the couscous. Place the couscous in a large bowl and season with salt and pepper. Pour over boiling water until just covering the couscous, cover with a lid or cling film and leave for 5minutes until all the water has been absorbed.

Dice the cucumber. Finely chop the red onion and herbs. When the couscous is ready, fluff the grains with a fork. Add a generous glug of olive oil, the lemon zest and juice. Stir, and add the cucumber, red onion and herbs. Taste for seasoning. Divide the couscous between two plates and top each with a salmon fillet.

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