Name: Harissa salmon with zesty couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 skinless salmon fillets; zest and juice 1 orange; 1 tbsp olive oil; 1-2 tsp rose harissa (depending on how spicy you like it); 100g couscous; ¼ cucumber finely diced; 1 small red onion finely diced; small pack parsley chopped, or 1/2 handful mint; 1 tbsp flaked almond toasted (optional)

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Harissa salmon with zesty couscous

Harissa salmon with zesty couscous

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.29 ratingsRate

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This no-fuss fish supper is quick enough for midweek, and it's heart-healthy and low calorie too

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Ingredients

Nutrition

Units:

MetricUS

2 skinless salmon fillets
zest and juice 1 orange
1 tbsp olive oil
1-2 tsp rose harissa

(depending on how spicy you like it)
100g couscous
¼ cucumber

finely diced
1 small red onion

finely diced
small pack parsley

chopped, or 1/2 handful mint
1 tbsp flaked almond

toasted (optional)

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Nutrition: per serving

kcal467

low
fat23g
saturates4g
carbs30g
sugars5g
fibre2g
protein34g
salt0.2g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.
step 2

Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.

Recipe from Good Food magazine, April 2015

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A star rating of 4.5 out of 5.29 ratings

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