- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 tbsp sultanas
- small bunch coriander, chopped
- 1 tsp ground cinnamon, plus a large pinch
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 200ml hot vegetable stock
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 salmon fillets
- 1 heaped tbsp harissa paste
- 170g tub 0% fat Greek yogurt
Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon and some seasoning in a bowl. Pour over the hot vegetable stock and set aside for 5 mins to soak.
Mix together the pinch of cinnamon, honey and oil. Sit the salmon in a baking tray, spread over the honey mixture and season. Cook under a hot grill for about 8 mins until the fish is cooked through.
Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt, sprinkled with the remaining coriander alongside some green beans, if you like.
Making it with chickenSwap the salmon for 2 skinless, boneless chicken breasts. Slash each breast a few times before rubbing with the honey mixture, then grill for 10-15 mins until cooked through, turning halfway through cooking.