Harissa grilled salmon fillet with multi-coloured couscous
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Add some extra nutrients into your day with this baked salmon. A source of protein and iron, these fillets are marinated in harissa which adds a depth of flavour which can be enjoyed with this colourful couscous salad.
Ingredients
Skinless salmon
500 g, (buy 4x125g fillets)
Harissa
2 tbs, paste
Dry couscous
1 cup(s), (180g)
Cherry tomatoes
250 g, mixed medley, quartered
Green shallot(s)
4 individual, chopped
Cucumber
1 medium, diced
Lemon juice
2 tbs
Mixed salad leaves
2 cup(s)
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
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.
2
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.
3
Serve salmon on a bed of couscous with salad leaves and lemon wedges.
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