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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
MAKING IT WITH CHICKEN

Swap 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.

Recipe from Good Food magazine, November 2010

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A star rating of 4.7 out of 5.37 ratings
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