Roast Harissa Salmon with Couscous

April 14, 2015

This article was written for Annabel & Grace, which is now part of Rest Less.

Just tried this recipe on OH and YS (youngest son) and there were no complaints – far from it, lots of compliments. Took me 15 minutes to make!!

Roast Harissa Salmon with Couscous

Roast Harissa Salmon with Couscous
Ingredients serves 4
2 tablespoons rose harissa
1 tablespoon coriander seeds, crushed
Grated zest and juice of 1 lemon
1 x 600g piece sustainable salmon fillet (skin on)
800ml chicken or vegetable stock
400g giant couscous
A good drizzle of extra-virgin olive oil
A large handful of fresh flat-leaf parsley, chopped
A small handful of fresh mint leaves, chopped
A small handful of fresh coriander, chopped
Salt and black pepper

How to prepare
1. Mix the harissa with the crushed coriander seeds and half the lemon zest. Rub this mixture all over the salmon and lay it on a baking sheet. Leave in a cool place to marinate for 30 minutes (or longer if you have time).

2. Heat the oven to 170°C/325°F/gas 3. Place the salmon in the heated oven and roast for 10–12 minutes until just cooked through.

3. Meanwhile, bring the stock to a simmer in a large pan, add the couscous and cook for 6–8 minutes until tender. Drain and tip into a large bowl. Cool slightly, then toss with the remaining lemon zest, the lemon juice, oil and herbs. Season well with salt and pepper. Flake the salmon over the top of the couscous, and serve.

Recipe from Great British Bake Off: Winter Kitchen by Lizzie Kamenetzky, published by BBC Books

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