Photo of Harissa salmon with cauliflower tabbouleh by WW

Harissa salmon with cauliflower tabbouleh

Points® value
Total Time
30 min
10 min
20 min
Harissa is a great flavour-booster. Keep a jar in the fridge and add it to fish, meat or veg before roasting.


Salmon, raw

260 g, 4 x 130g skinless fillets

Harissa paste

1 tablespoon(s)

Lemon Juice, Fresh

30 ml

Cauliflower, Raw

100 g

Calorie controlled cooking spray

4 spray(s)

Parsley, fresh

3 tablespoon(s), roughly chopped

Mint, Fresh

2 tablespoon(s), rougly chopped

Vinegar, All Types

½ tablespoon(s), red wine vinegar

Olive Oil

2 teaspoon(s)


75 g, vine rippened tomatoes, chopped

Spring Onions

5 medium, trimmed and finely sliced


1½ medium, thinly sliced lengthways


1 slice(s), wedges, to serve


  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 and bake for 18-20 minutes, until cooked through.
  2. Meanwhile, grate the cauliflower (or blitz it in a food processor) until it has a couscous-like texture. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes.
  3. Combine the cauliflower with the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions. Season.
  4. Mist a griddle pan with cooking spray and cook the courgette over a high heat for about 30 seconds on each side.
  5. Serve the salmon, ‘tabbouleh’ and courgette, garnished with the reserved spring onions, with lemon wedges on the side.


Using cauliflower in place of the traditional bulgur wheat makes this gluten-free