Morocco · Fish · No. 002
Harissa Salmon with Lemon Couscous
A single portion of Moroccan cooking, ready in 17 minutes with 5 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Preheat the oven to 200°C (fan 180°C), or heat a grill to high.
- 2
Rub the salmon all over with the harissa paste and place on a lined baking tray.
- 3
Roast for 10–12 minutes (or grill for 6–8 minutes) until just cooked through and flaking easily.
- 4
While the salmon cooks, put the couscous in a bowl and pour over the hot stock. Cover and leave for 5 minutes until absorbed.
- 5
Fluff the couscous with a fork, stir through the lemon zest, a squeeze of lemon juice, olive oil and chopped parsley.
- 6
Taste and adjust the seasoning.
- 7
Serve the salmon on top of the couscous.
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