Ingredients:

  • 2 tablespoons harissa paste (e.g., Bart Ingredients)
  • 1 tablespoon olive oil
  • Juice of ½ a lemon
  • Salt and pepper (to taste)
  • 4 fillets of salmon (about 120g/4oz each)
  • 300 g couscous (or bulgur wheat)
  • Salt and pepper (to taste)
  • 450 ml boiling water
  • Large handful of mint leaves, finely chopped
  • Large handful of parsley leaves, finely chopped
  • 1 clove garlic, crushed or grated
  • Juice of ½ a lemon
  • 1 tablespoon olive oil

Instructions:

  1. Place couscous in a bowl, season with salt and pepper, and cover with 450ml boiling water. Cover with a plate and let sit for 5 minutes.
  2. Set the grill or broiler to medium/high heat.
  3. In a large bowl, mix harissa paste, olive oil, lemon juice, and season with salt and pepper. Add salmon fillets to the marinade, ensuring even coating.
  4. Place salmon under the grill skin side up. Grill for 4 minutes on each side or until cooked to your desired doneness.
  5. After 5 minutes, fluff the couscous with a fork, then cover and let sit for an additional 5 minutes. Stir in chopped herbs, garlic, lemon juice, olive oil, salt, and pepper.
  6. Plate a mound of herby couscous and top with a fillet of harissa salmon. Optionally, serve with a simple side salad.