spiced salmon couscous salad
2 cups ( 260g) cooked couscous
¼ cup ( 75g) store- bought caramelised onion relish
1 x 400g can chickpeas, drained and rinsed
250g mixed cherry tomatoes, halved
1 cup mint leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cracked black pepper
1 tablespoon olive oil
4 x 200g salmon fillets, skin- removed lemon wedges, to serve
harissa and lemon dressing
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon harissa paste sea salt and cracked black pepper
To make the dressing, combine the oil, lemon juice, harissa, salt and pepper and set aside.
Place the couscous, onion, chickpeas, tomato, mint, salt, pepper and two tablespoons of the harissa and lemon dressing in a bowl and mix. Set aside.
Mix to combine the cumin, coriander, pepper and oil. Heat a non- stick frying pan over high heat. Rub the fish with the spiced oil and cook for three minutes each side or until cooked to your liking. Flake the salmon, add to the couscous and mix. Serve with lemon and remaining dressing. Serves four.