Quick harissa salmon with giant couscous

Method

1. 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.
2. 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.
3. 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.