Harissa roast salmon with lemon chickpea couscous

Harissa roast salmon with lemon chickpea couscous

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(11 ratings)

Prep: 30 mins Cook: 50 mins

More effort

Serves 8 - 10
Roast whole sides of salmon with Middle Eastern spices and serve with tangy citrus and currant couscous - perfect for feeding a crowd

Nutrition and extra info

Nutrition: per serving (8)

  • kcal802
  • fat39g
  • saturates6g
  • carbs46g
  • sugars11g
  • fibre8g
  • protein62g
  • salt1.1g
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Ingredients

    For the salmon

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 large onions, halved and thinly sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 large fennel bulb, halved and thinly sliced
      Fennel bulb

      Fennel bulb

      Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

    • 1 garlic clove, chopped
    • 1 tsp cumin seeds
    • zest 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 2 tbsp harissa
      Harissa

      Harissa

      ha-riss-ah

      This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

    • 1 tbsp agave nectar or clear honey
    • 2 x 1kg/2lb 4 oz boneless sides of salmon, skin removed
      Salmon

      Salmon

      sam-on

      With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

    For the couscous

    • 1 vegetable stock cube
    • 2-3 tsp harissa
      Harissa

      Harissa

      ha-riss-ah

      This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

    • 50g currants
    • 300g couscous
      Couscous

      Couscous

      koos-koos

      Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

    • 2 x 400g cans chickpeas, drained
    • juice 2 lemons, zest of 1
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • big bunch flat-leaf parsley, chopped
    • small bunch mint, chopped (optional)
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • 50g toasted flaked almonds
    • lemon wedges, to serve
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    Method

    1. Heat the oil in a large non-stick frying pan, add the onions, fennel, garlic and cumin seeds and fry, stirring frequently, for about 15 mins until the vegetables are soft and golden. Stir in the lemon zest and season. Leave to cool.

    2. Stir the harissa with the agave or honey. Place a salmon fillet, skinned-side down, on a large sheet of baking parchment and spread with half the harissa mixture. Top evenly with the vegetables, then cover with the other salmon fillet, positioning it so that the thickest end is on top of the thinnest end of the other fillet. Can be made up to this point, covered and chilled the day before.

    3. Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Brush the salmon with the rest of the harissa mixture, then lift (still on the parchment) onto the hot baking sheet and bake for 30 mins. Remove from the oven and check that the fish is cooked all the way through; if not done to your liking, cook 5 mins more and check again.

    4. To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning. Just before serving, pour 450ml boiling water over the couscous, stir well, then cover with a plate and leave to soak for 5 mins. Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. To serve, cut the salmon in slices, or cut thicker slices and halve to make chunky squares.

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    Comments, questions and tips

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    danicquinn
    5th Apr, 2016
    5.05
    This was really easy and tasty, even with adjustments. I used fillets (the 'normal size' that's typically 1 per person) and put the veg beneath and the honey/harissa on top. The honey and harissa balance each other really nicely. Changes I would make: - slightly less honey - more moisture in the couscous, it was a touch dry (more water and possibly some oil in the mix too) We had it with the middle eastern carrot salad, which was perfect (and very easy).
    Pearlsbounce
    26th Feb, 2016
    5.05
    I struggle to find great Salmon recipes that aren't soy sauce based...this Harissa recipe is now one of my favs!
    reevey
    2nd Jan, 2015
    5.05
    Great flavours and very enjoyable. Good combination of spices but did need something wet as it was bit dry. I would eat it again but would need to find a sauce to accompany it. we scored it 8 out of 10. Would suit a family dinner or entertaining.
    ruthmary
    23rd Nov, 2014
    5.05
    Lovely recipe, great for entertaining or for an every day meal. Try varying the filling!
    guangdong
    19th Oct, 2014
    3.8
    Made this for friends this weekend. Great for entertaining as it can be prepared in advance. Had everything ready for the couscous so just had to add boiling water & combine just before serving making the whole meal incredibly low maintenance. Really delicious & looked impressive served on a large platter.
    Fiona Barnett
    20th Sep, 2017
    Is the "harissa" in this recipe dry harissa spice or harissa paste? or does it not matter?
    goodfoodteam's picture
    goodfoodteam
    23rd Sep, 2017
    Thanks for your question. This recipe uses harissa paste. We'd suggest using this over the harissa spice blend as you need to brush it over the fish.
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