This is another good recipe for a quick midweek meal. It’s on the table within half an hour and is a great meal for the summer as it’s very light.
Kieran doesn’t really like rice, so cous cous is more of a staple grain for us. It’s quicker to prepare, lighter on the stomach and takes flavour better, so there’s no argument from me.
I’m really into north african flavours at the moment and this is a little nod to that as it contains harissa, which is one of my favourite ingredients as it contains so much flavour and is so versatile. For this recipe, it’s been stirred through the yoghurt dressing, but is also great for stirring into stews or using in a marinade.
The key to this dish is getting the yoghurt dressing right and also getting a crispy skin on your salmon, which is acheived by cooking the salmon in a hot pan skin side down for 3/4 of the cooking time, without moving it around the pan or putting under a hot grill.
Recipe from BBC Good Food
- Cals per portion: 557
- Carbs per portion: 49g
Cut carbs by leaving out the honey and sultanas.
- 100g couscous
- 2 tbsp sultanas
- small bunch coriander, chopped
- 1 tsp ground cinnamon, plus a large pinch
- 200ml hot vegetable stock
- 1 tbsp honey
- 1 tbsp olive oil
- 2 salmon fillets
- 1 heaped tbsp harissa paste
- 170g tub 0% fat Greek yogurt
- Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon and some seasoning in a bowl. Pour over the hot vegetable stock and set aside for 5 mins to soak.
- Mix together the pinch of cinnamon, honey and oil. Sit the salmon in a baking tray, spread over the honey mixture and season. Cook under a hot grill for about 8 mins until the fish is cooked through.
- Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt, sprinkled with the remaining coriander alongside some green beans, if you like.