Harissa grilled salmon fillet with multi-coloured couscous
skinless salmon fillet(s)
500 g, (buy 4x125g fillets)
2 tbs, paste
1 cup(s), (180g)
250 g, mixed medley, quartered
4 individual, chopped
1 medium, diced
mixed salad leaves
1 medium, cut into wedges, to serve
- Preheat oven to 200°C (conventional). Line a baking tray with baking paper. Place salmon fillets on prepared tray and spread harissa paste onto salmon. Bake for 10-12 minutes or until just cooked and still pink in the middle.
- Meanwhile, place couscous in a medium bowl and add 1 cup (250ml) boiling water. Stir and set aside, covered, for 5 minutes. Fluff grains with a fork. Add tomatoes, shallots, cucumber and lemon juice. Season and toss.
- Serve salmon on a bed of couscous with salad leaves and lemon wedges.