Quick harissa salmon with giant couscous

Name: Quick harissa salmon with giant couscous
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: 4 salmon fillets; 2 tbsp rose harissa (we like Belazu); 800ml vegetable or chicken stock, hot; 400g giant couscous; Zest and juice of 1 lemon; Glug of extra-virgin olive oil; Handful each of fresh coriander and fresh flatleaf parsley, chopped

Easy
August 2012

Easy
August 2012

Serves 4
Ready in 12 minutes

Super salmon, super quick. This salmon recipe is ideal for an easy midweek meal recipe.

Nutrition: per serving

Calories: 601kcals
Fat: 23.6g (3.7g saturated)
Protein: 36.5g
Carbohydrates: 48.7g (0.9g sugars)
Fibre: 0.6g
Salt: 0.9g

Nutrition: per serving

Calories: 601kcals
Fat: 23.6g (3.7g saturated)
Protein: 36.5g
Carbohydrates: 48.7g (0.9g sugars)
Fibre: 0.6g
Salt: 0.9g

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Ingredients

4 salmon fillets
2 tbsp rose harissa (we like Belazu)
800ml vegetable or chicken stock, hot
400g giant couscous
Zest and juice of 1 lemon
Glug of extra-virgin olive oil
Handful each of fresh coriander and fresh flatleaf parsley, chopped

4 salmon fillets
2 tbsp rose harissa (we like Belazu)
800ml vegetable or chicken stock, hot
400g giant couscous
Zest and juice of 1 lemon
Glug of extra-virgin olive oil
Handful each of fresh coriander and fresh flatleaf parsley, chopped

Method

Coat the salmon fillets with the rose harissa. Heat a non-stick frying pan on high and sear for 4-5 minutes on each side (skin-side down first) until golden and cooked through.
Meanwhile, in a medium pan, bring the stock to the boil. Add the couscous and simmer for 6-8 minutes until tender, then drain and put in a serving dish.
Stir in the lemon zest and juice, olive oil, coriander and parsley into the couscous and season. Serve each portion with a salmon fillet on top.

Method

Coat the salmon fillets with the rose harissa. Heat a non-stick frying pan on high and sear for 4-5 minutes on each side (skin-side down first) until golden and cooked through.
Meanwhile, in a medium pan, bring the stock to the boil. Add the couscous and simmer for 6-8 minutes until tender, then drain and put in a serving dish.
Stir in the lemon zest and juice, olive oil, coriander and parsley into the couscous and season. Serve each portion with a salmon fillet on top.

delicious. tips

Next time, use 4 chicken breasts instead of salmon, coat with harissa, then fry in a splash of oil for 6 minutes or so on each side until cooked through. Serve with the couscous.

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3.4 votes

Reviews

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Tony Martin says:
1st Jun 2015 at 1:39 am
I love this recipe because… it combines salmon, which i wasnt keen on as a kid but now love and couscous which id not eaten until last year but i prefer it so much more than rice
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