Harissa Salmon with Cous Cous. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. Gently curl the salmon over the edge of a ceramic baking dish, skin side up. In a bowl, whisk the harissa, agave and the remaining chives.

Stir in the lemon zest and juice, olive oil, coriander and parsley into the couscous and season. Serve each portion with a salmon fillet on top. This dish of Easy Harissa Salmon with Asparagus and Israeli Couscous might sound fancy - but, gosh, it is such a quick, easy and tasty to meal to whip up and enjoy during a busy weeknight or even a leisurely weekend evening. You can have Harissa Salmon with Cous Cous using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Harissa Salmon with Cous Cous

Prepare 1 of orange - zest and juice.
Prepare 1/2 of cucumber chopped.
It's 1 of small red onion diced.
Prepare of Salmon fillet.
It's 1 tablespoon of harissa.
You need 1 tablespoon of olive oil.
It's 100 g of Cous cous.
You need 150 ml of veg stock.
It's of Chopped parsley.
Prepare of Salt and pepper.
It's of Toasted almonds.

Chill with a glass of wine until the salmon is ready. Bang the kettle on for the stock and weigh out the cous cous. To make the couscous, crumble the stock cube into a large bowl and add the harissa, currants and couscous. Meanwhile, put the chickpeas in a bowl with the lemon juice, oil and seasoning.

Harissa Salmon with Cous Cous step by step

Mix harissa with olive oil and orange juice and coat the salmon, bake for 15 mins.
Mix Cous Cous with hot veg stock, fluff with a fork then add cucumber, onion, parsley, seasoning, zest of orange.
Served topped with toasted almonds and edamame beans.

Salmon is an oily fish that is packed with flavour, which makes it a great choice for partnering the chilli kick of harissa. Rose harissa has a more fragrant flavour than regular harissa but either would work well here. The beads of giant couscous absorb their lemony dressing, making them little flavour bombs. Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon.