Harissa salmon with lemon couscous

Preserved lemons and rose harissa are the stars of the show here. The preserved lemons add a lovely citrussy flavour to the couscous, while the harissa works like an instant marinade for the salmon.

SERVES 2 PREP 15 mins COOK 12 mins EASY

80g couscous pinch of saffron strands, ground using a pestle and mortar 1 preserved lemon, drained and finely chopped

½ tsp ground cumin

150ml fresh vegetable stock ½ red onion, finely chopped 400g can chickpeas, drained and rinsed

2 baby cucumbers (or 1/4 regular cucumber), halved lengthways and thickly sliced 2 tbsp chopped coriander

2 tbsp chopped mint

1 heaped tsp rose harissa

2 lightly smoked salmon fillets, skin on (180g each)

1-cal oil spray lemon wedges, to serve

1 Put the couscous in a medium heatproof bowl. Tip the saffron into a small saucepan and add the preserved lemon, cumin and stock. Bring to the boil over a high heat, then immediately take off the heat and pour over the couscous. Stir well, cover the bowl and leave to sit for 5-10 mins.

2 Heat the grill to high. Once the couscous has absorbed the liquid and is tender, uncover and fluff it up gently with a fork. Add the red onion, chickpeas, cucumber and chopped herbs. Season to taste and mix well. 3 Spread the harissa paste over the flesh-side of both pieces of salmon. Set an ovenproof non-stick frying pan over a medium heat and spray with oil. Put the salmon, skin-side down, in the pan and cook gently for 2-4 mins until the skin is crispy, then transfer to the grill to finish cooking for 4-5 mins, depending on the intensity of your grill.

4 Spoon the couscous onto warmed plates and add the salmon on top. Serve with the lemon wedges.

GOOD TO KNOW healthy • fibre • iron • omega-3 • 2 of 5-a-day

PER SERVING 670 kcals • fat 24g • saturates 4g • carbs 54g • sugars 5g • fibre 10g • protein 55g • salt 0.3g