Photo of Harissa salmon with cauliflower tabbouleh by WW

Harissa salmon with cauliflower tabbouleh

Points® value
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 tablespoon(s)

Lemon Juice, Fresh

45 ml

Cauliflower, Raw

200 g

Calorie controlled cooking spray

4 spray(s)

Parsley, fresh

6 tablespoon(s), chopped

Mint, Fresh

4 tablespoon(s)

White Wine Vinegar

1 tablespoon(s)

Olive Oil

1 tablespoon(s)


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.