Harissa Salmon with Giant Couscous and Roasted Vegetables

• 2courgettes, cut into thick half-moons
• 2red peppers, cut into strips
• 1red onion, cut into wedges
• 2 tbspolive oil
• 1 tspground cumin
• fine salt
• black pepper
• 4salmon fillets, about 130 g each, 520 g total
• 2 tbspharissa paste
• 1 tbsphoney
• 30 mllemon juice
• Finely grated lemon zest (2 g)
• 250 gdried giant couscous
• 600mlvegetable stock
• 25 gparsley leaves, torn
• 2 tbspextra virgin olive oil
• 150gGreek yoghurt (optional)

Method

1. 1Heat the oven to 210°C fan. Toss the courgettes, peppers and onion with 2 tbsp olive oil, cumin, a little salt and pepper. Spread across two large trays and roast for 12–15 minutes.
2. 2Mix the harissa, honey and 2 g lemon zest. Pat the salmon dry, season lightly and spread the paste over the tops.
3. 3Make room for the salmon on one tray, keeping the vegetables in a single layer. Roast for 12–14 minutes more until the fish is just opaque through the thickest part and the vegetables are tender with browned edges.
4. 4Meanwhile cook the giant couscous in the stock according to the packet, adding water if needed. Drain any excess liquid. Fold through the torn parsley, 30 ml lemon juice and extra virgin olive oil.
5. 5Serve one salmon fillet per person with the couscous and vegetables, adding any optional yoghurt.

Per serving

kcal

718

protein

38.4g

fibre

6.7g

carbs

66.5g

fat

32.4g