Harissa Salmon With Herby Couscous Recipes

SLOW-ROASTED SALMON WITH HARISSA

Steps:

• Preheat oven to 275°F. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
• 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. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10-20 minutes longer.
• Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.

HARISSA ROAST SALMON WITH LEMON CHICKPEA COUSCOUS

Steps:

• Heat the oil in a large non-stick frying pan, add the onions, fennel, garlic and cumin seeds and fry, stirring frequently, for about 15 mins until the vegetables are soft and golden. Stir in the lemon zest and season. Leave to cool.
• Stir the harissa with the agave or honey. Place a salmon fillet, skinned-side down, on a large sheet of baking parchment and spread with half the harissa mixture. Top evenly with the vegetables, then cover with the other salmon fillet, positioning it so that the thickest end is on top of the thinnest end of the other fillet. Can be made up to this point, covered and chilled the day before.
• Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Brush the salmon with the rest of the harissa mixture, then lift (still on the parchment) onto the hot baking sheet and bake for 30 mins. Remove from the oven and check that the fish is cooked all the way through; if not done to your liking, cook 5 mins more and check again.
• 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. Just before serving, pour 450ml boiling water over the couscous, stir well, then cover with a plate and leave to soak for 5 mins. Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. To serve, cut the salmon in slices, or cut thicker slices and halve to make chunky squares.

HARISSA SALMON WITH ZESTY COUSCOUS

Steps:

• Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.
• Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.

CINNAMON RUBBED SALMON WITH COUSCOUS & HARISSA YOGURT

Steps:

• 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.

HERBY SALMON & COUSCOUS PARCELS

Steps:

• Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon. Season to taste.
• Heat oven to 200C/fan 180C/gas 6. Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.

HARISSA COUSCOUS

Steps:

• Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
• Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.