Photo of Harissa salmon with cauliflower tabbouleh by WW

Harissa salmon with cauliflower tabbouleh

Total Time
30 min
10 min
20 min
Using cauliflower in place of traditional bulgur wheat makes this recipe gluten free


Salmon, raw

4 fillet(s), medium

Harissa Paste

2 tablespoons

Lemon Juice, Fresh

45 ml

Cauliflower, Raw

200 g

Calorie controlled cooking spray

4 spray(s)

Parsley, fresh

6 tablespoons, chopped

Mint, Fresh

4 tablespoons

White Wine Vinegar

1 tablespoons

Olive Oil

1 tablespoons


150 g

Spring Onions

5 medium


3 medium


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put each salmon fillet onto a large square of foil, spread over the harissa paste and drizzle with half the lemon juice. Fold the foil into loose parcels; bake for 18-20 minutes, until the fish is cooked through.
  2. Meanwhile, blitz the cauliflower in a food processor until it looks like couscous. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes, then remove from the heat and mix in the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions.
  3. Mist a griddle pan with the cooking spray and cook the courgette over a high heat for about 30 seconds on each side.
  4. Serve the fish with the tabbouleh and courgette, garnished with the remaining spring onions and lemon wedges.


Harissa is a great flavour booster, so keep a jar handy in your fridge and add to fish or veg before roasting.