Harissa Salmon With Herby Couscous Food

HARISSA SALMON WITH ZESTY COUSCOUS

Steps:

• Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.
• Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.

HARISSA SALMON WITH HERBY COUSCOUS

Steps:

• Put the couscous in a bowl. Season with salt and pepper and cover with 450ml boiling water. Cover with a plate and leave for 5 minutes.
• Pre-heat your grill (broiler) to a medium/high setting.
• Mix together 2 tablespoons of harissa paste, 1 tablespoon of olive oil and the juice of ½ a lemon, plus a little salt and pepper in a large bowl. Add the salmon fillets to the bowl and coat with the marinade. (If you have a bit more time, you could cover the salmon fillets with clingfilm and put them in the fridge to marinate for 30 minutes before grilling, but if you are tight on time, proceed straight to the next step)
• Put the fish under the grill skin side up. Grill for 4 minutes on each side, or until the salmon is done to your liking.
• When the couscous has had 5 minutes, fluff up with a fork and cover again for another 5 minutes.
• When the couscous is ready, stir through the chopped herbs, garlic, lemon juice, olive oil, salt and pepper.
• Serve a mound of herby couscous on each plate topped with a fillet of harissa salmon. Serve just as it is or with a simple side salad.

HARISSA COUSCOUS

Steps:

• Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
• Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

HERBY SALMON & COUSCOUS PARCELS

Steps:

• Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
• Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS

Steps:

• Heat the oil in a large non-stick frying pan, add the onions, fennel, garlic and cumin seeds and fry, stirring frequently, for about 15 mins until the vegetables are soft and golden. Stir in the lemon zest and season. Leave to cool.
• Stir the harissa with the agave or honey. Place a salmon fillet, skinned-side down, on a large sheet of baking parchment and spread with half the harissa mixture. Top evenly with the vegetables, then cover with the other salmon fillet, positioning it so that the thickest end is on top of the thinnest end of the other fillet. Can be made up to this point, covered and chilled the day before.
• Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Brush the salmon with the rest of the harissa mixture, then lift (still on the parchment) onto the hot baking sheet and bake for 30 mins. Remove from the oven and check that the fish is cooked all the way through; if not done to your liking, cook 5 mins more and check again.
• To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning. Just before serving, pour 450ml boiling water over the couscous, stir well, then cover with a plate and leave to soak for 5 mins. Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. To serve, cut the salmon in slices, or cut thicker slices and halve to make chunky squares.