Harissa Salmon with Cous Cous. To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. If you are looking for a quick and easy midweek meal that still packs a punch when it comes to flavour, then look no further than my Harissa Salmon with Herby Couscous. Gently curl the salmon over the edge of a ceramic baking dish, skin side up.
In a bowl, whisk the harissa, agave and the remaining chives.
Meanwhile, in a medium pan, bring the stock to the boil.
Stir in the lemon zest and juice, olive oil, coriander and parsley into the couscous and season.
You can have Harissa Salmon with Cous Cous using 11 ingredients and 3 steps. Here is how you cook it.
Ingredients of Harissa Salmon with Cous Cous
- It's 1 of orange - zest and juice.
- It's 1/2 of cucumber chopped.
- It's 1 of small red onion diced.
- It's of Salmon fillet.
- Prepare 1 tablespoon of harissa.
- You need 1 tablespoon of olive oil.
- You need 100 g of Cous cous.
- It's 150 ml of veg stock.
- Prepare of Chopped parsley.
- It's of Salt and pepper.
- You need of Toasted almonds.
Serve each portion with a salmon fillet on top. Salmon is an oily fish that is packed with flavour, which makes it a great choice for partnering the chilli kick of harissa. Rose harissa has a more fragrant flavour than regular harissa but either would work well here. The beads of giant couscous absorb their lemony dressing, making them little flavour bombs.
Harissa Salmon with Cous Cous instructions
- Mix harissa with olive oil and orange juice and coat the salmon, bake for 15 mins.
- Mix Cous Cous with hot veg stock, fluff with a fork then add cucumber, onion, parsley, seasoning, zest of orange.
- Served topped with toasted almonds and edamame beans.
Add the cous cous to the roasting tray, stirring to coat in the harissa baking juices. Pour over the very hot stock, briefly stir, then cover with foil. Run a fork through the couscous and lightly mix in the roasted veg and remaining lemon juice. Scatter over the almonds and mint. This is the simplest couscous recipe but it still has lots of flavors in it.