Harissa baked salmon with giant Moroccan couscous and Tzatziki

This dish is a bit of a mish mash of cuisines, with harissa and cumin bringing a flavour of North Africa meeting Tzatziki, the famous yoghurt dip from Greece. The yoghurt works nicely to cool down your mouth a bit if you’re not very good with spicy foods like me.

Any leftover couscous and Tzatziki makes a nice cold lunch the next day with chicken or fish.

harissa-roasted-salmon-with-moroccan-spiced-giant-couscous-chickpeas-toasted-almonds-and-tzatziki

Harissa baked salmon with giant Moroccan couscous and Tzatziki

SERVES

3

INGREDIENTS

For the couscous:

170g giant wholewheat couscous
2 tsp. vegetable stock
2 tsp. rose harissa
350ml water
1 can chickpeas, drained and rinsed
Zest and juice of 1 large lemon
Heaped tbsp. chopped fresh mint
Heaped tbsp. chopped fresh parsley
Pinch of cumin
Salt and pepper to taste

For the Tzatziki:

½ a cucumber
180g Greek yoghurt
12 fresh mint leaves, chopped finely
1 tbsp. Extra virgin olive oil
1 clove of garlic, minced
1 tbsp. lemon juice
Salt and pepper, to taste

For the salmon:

3 fillets of salmon
6 tsp. rose harissa
Juice of 1½ lemons
Salt and pepper

To serve:

Spinach
Extra virgin olive oil or argan oil
Toasted slivered almonds (about a handful for each person)
Lemon wedges

METHOD

Rinse the couscous under cold water.

Put the vegetable stock, harissa and water into a saucepan and bring to the boil. Add the couscous, stir and then cover with a lid. Reduce the heat to low and simmer for 6-8 minutes (or according to pack instructions) until the couscous has softened but is still al dente and all of the liquid has been absorbed. You may need to add a touch more water if it looks too dry before it has been cooked.

When the couscous is cooked, fluff it up with a fork. Stir in a can of chickpeas and the lemon juice and zest. Add the fresh herbs and cumin and season with salt and pepper.

For the Tzatziki, peel the cucumber and cut it lengthways. Use a spoon to scoop out the seeds in the middle and then grate the cucumber. Use paper towel to squeeze out the excess liquid from the grated cucumber.

Mix the cucumber in with the yoghurt. Add the mint, olive oil, garlic and lemon juice and stir to combine. Season with salt and pepper and put in the fridge until ready to serve.

Heat the oven to 180oC (fan oven).

Put the salmon in a dish, spoon 2 teaspoons of harissa over each fillet and spread it out evenly. Squeeze the lemon juice on top and season with salt and pepper.

Cover the dish with tin foil and put it in the oven for 10-12 minutes until they are cooked to your liking.

To serve, make a bed of spinach on each plate, dress with oil and lemon juice and season. Top with the couscous and salmon (pouring some of the leftover juices in the baking dish over the couscous) and a big dollop of Tzatziki.

Sprinkle over a handful of almonds (that have been toasted in a dry pan until golden) and serve with wedges of lemon.

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