HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS

PREP TIME: 30 MINS COOK TIME: 50 MINS SERVES 8 (AS A MAIN)

2 tsp olive oil

2 large brown onions, halved,

thinly sliced

1 large bulb fennel, halved,

thinly sliced

1 clove garlic, chopped

1 tsp cumin seeds

Zest of 1 lemon

Freshly ground black pepper 2 Tbsp harissa paste

1 Tbsp honey

2 x 800g sides of salmon, skin and bones removed (ask your fishmonger to do this)

500g green beans, trimmed,

steamed, to serve

Lemon chickpea couscous 1 salt-reduced vegetable

stock cube

2-3 tsp harissa paste

40g (¼ cup) currants

150g couscous

2 x 400g cans no-added-salt

chickpeas, rinsed and drained Zest of 1 lemon, Juice of 2 lemons 2 tsp olive oil

450ml boiling water

1 bunch flat-leaf parsley, chopped 1 bunch mint, chopped

25g (¼ cup) toasted flaked

almonds (see Cook’s Tip)

Lemon wedges, to serve

1 Heat oil in large non-stick frying pan over medium heat. Add onions, fennel, garlic and cumin seeds. Cook, stirring occasionally, for 15 minutes or until vegetables are soft and golden. Stir in the lemon zest and season with pepper. Set aside to cool.

2 Combine harissa and honey in a small bowl. Place a salmon fillet, skinned-side down, on a large piece of baking paper. Spread with half the harissa mixture. Top with onion and fennel mixture. Cover with other salmon fillet, positioning it so that thickest end is on top of the thinnest end of other fillet. Cover with plastic wrap and put in fridge until ready to use (up to overnight).

3 Preheat oven to 180°C (fanforced). Place a large baking tray in oven to preheat. Brush salmon with remaining harissa mix. Lift salmon, still on paper, onto preheated tray. Bake 30 minutes. Remove from oven to check fish is cooked all the way through; if not, return to oven for a further 5 minutes and then check again.

4 Meanwhile, to make lemon chickpea couscous, crumble stock cube into a large bowl. Add harissa, currants and couscous. Put chickpeas, lemon juice and oil in a separate bowl. Just before serving, pour boiling water over couscous. Stir well. Cover with a plate and set aside for 5 minutes to allow water to be absorbed. Add lemon zest, parsley and mint to chickpeas. Toss to combine. Add to couscous with flaked almonds. Toss to combine.

5 Serve the salmon with beans, couscous and lemon wedges.

COOK’S TIP

To toast almonds, cook in an oven preheated to 160°C (fanforced) for 7-8 minutes, stirring once, or until toasted.