Harissa salmon with broccoli couscous

Tahini adds a nutty finish, but add a squeeze of lime or yogurt if you prefer.

Serves 4 •

Prep 15 mins • Cook 40 mins

2 red onions, peeled

Juice 1 lime, plus wedges to serve 2 carrots, sliced into coins

150g radishes, sliced into coins

1 large fennel bulb, cut into wedges, fronds reserved

1tbsp harissa paste

1tbsp honey

3 garlic cloves, crushed

2tsp ras el hanout

120g couscous

250g broccoli florets and stalk, grated or whizzed in a food processor to make ‘couscous’

400g sustainable salmon fillet or 4 individual fillets, check for bones Handful each roughly chopped mint, coriander and parsley leaves

1-2tbsp tahini, for drizzling (optional)

1 Heat the oven to 180C Fan/gas 6. Slice half an onion into thin rounds then toss in a bowl with the lime juice, a pinch of salt and a pinch of sugar. Set aside to pickle. 2 Cut the remaining onion into wedges and toss in a roasting tin with the carrots, radishes and fennel. Mix the harissa, honey, garlic and ras el hanout. Drizzle the veg with 1tbsp oil and half the spice paste. Roast for 25 mins, until the veg are tender. 3 Combine the couscous and 150ml boiling water in a bowl. Cover and set aside for 5 mins, then stir in the broccoli. 4 Season the salmon and rub the flesh side with the remaining spice paste. When the veg is tender, stir in the couscous and half the herbs. Top with the salmon and roast for a further 12-15 mins until cooked. 5 Serve topped with the remaining herbs, fennel fronds, drained pickled onions and a drizzle of tahini, if you like. Per serving: 500 cals, 22g fat, 4g sat fat, 41g carbs