Harissa Salmon & Couscous

• Salmon(600 g)
• Harissa paste(2 tbsp)
• Olive oil(3 tbsp)
• Honey(1 tbsp)
• Lemon(1)
• Garlic(2 cloves)
• Couscous(200 g)
• Bell pepper(2)
• Spinach(120 g)
• Flat Leaf Parsley(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Preheat the oven to 220°C. Zest and juice {Lemon}, finely chop {Garlic}, slice {Bell pepper}, and roughly chop {Fresh parsley}.

   ~10 min

2. 2

   Mix {Harissa paste}, {Honey}, half of the {Olive oil}, half of the {Garlic}, half the lemon juice, {Salt}, and {Black pepper}. Rub over the {Salmon} and place on a lined tray.

   ~3 min

3. 3

   Roast the {Salmon} for 10 minutes, until just cooked through and lightly caramelized at the edges.

   ~10 min

4. 4

   Meanwhile, heat the remaining {Olive oil} in a pan over medium-high heat. Cook the {Bell pepper} with the remaining {Garlic} for 4 minutes until softened and lightly golden.

   ~4 min

5. 5

   Take the pan off the heat. Stir in the {Couscous}, then pour in 240ml water. Cover and leave for 5 minutes. Uncover, fluff, then fold in the {Spinach}, lemon zest, and the remaining lemon juice until the {Spinach} wilts.

   ~5 min

6. 6

   Spoon the couscous onto plates and top with the {Salmon}. Scatter over {Fresh parsley} and serve.

   ~3 min