Simple grilled salmon coated in a delicious harissa marinade and served on a bed of herby couscous, this Harissa Salmon with Herby Couscous recipe tastes incredible but is actually very easy to make and takes just 15 minutes.
Course Main Course
Cuisine Fusion, North African
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Eb Gargano
2tablespoonsharissa paste(I used Bart Ingredients)
Put the couscous in a bowl. Season with salt and pepper and cover with 450ml boiling water. Cover with a plate and leave for 5 minutes.
Pre-heat your grill (broiler) to a medium/high setting.
Mix together 2 tablespoons of harissa paste, 1 tablespoon of olive oil and the juice of ½ a lemon, plus a little salt and pepper in a large bowl. Add the salmon fillets to the bowl and coat with the marinade. (If you have a bit more time, you could cover the salmon fillets with clingfilm and put them in the fridge to marinate for 30 minutes before grilling, but if you are tight on time, proceed straight to the next step)
Put the fish under the grill skin side up. Grill for 4 minutes on each side, or until the salmon is done to your liking.
When the couscous has had 5 minutes, fluff up with a fork and cover again for another 5 minutes.
When the couscous is ready, stir through the chopped herbs, garlic, lemon juice, olive oil, salt and pepper.
Serve a mound of herby couscous on each plate topped with a fillet of harissa salmon. Serve just as it is or with a simple side salad.
To make this with bulgur wheat, use 300g (1¼ cups) bulgur wheat and 600 ml (2½ cups) boiling water. Place the bulgur wheat, salt, pepper and boiling water in a pan. Place the pan on a high heat and bring back to the boil. Clamp a lid on and turn the heat off completely (move off the burner if you are on electric) and leave for 10 minutes.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.