Harissa Glazed Salmon with Herbed Couscous and Roasted Vegetables
Harissa honey glazed salmon alongside couscous and roasted courgette, red pepper, and red onion, with lemon zest and herbs.
- 300 g salmon fillets
- 2 tbsp harissa paste
- 1 tbsp honey
- 150 g couscous
- 200 ml vegetable stock
- 1 medium courgette
- 1 large red pepper
- 1 small red onion
- 20 g fresh mint
- 20 g fresh parsley
- 1 large lemon
- 4 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Mix harissa paste with honey and 1 tbsp olive oil in a small bowl.
- Step 2
Cut courgette and red pepper into 2cm chunks, slice red onion into wedges. Toss vegetables with 2 tbsp olive oil, salt and pepper.
- Step 3
Spread vegetables on a baking tray and roast for 20 minutes until tender and lightly charred.
- Step 4
Meanwhile, brush salmon fillets with harissa glaze and season with salt. Set aside to marinate.
- Step 5
Bring vegetable stock to boil in a saucepan. Add couscous, stir once, cover and remove from heat. Let stand 5 minutes.
- Step 6
Finely chop mint and parsley. Zest and juice the lemon.
- Step 7
Heat remaining 1 tbsp olive oil in a large frying pan over medium-high heat. Cook salmon skin-side up for 4 minutes.
- Step 8
Flip salmon and cook 3-4 minutes more until cooked through and glaze is caramelized.
- Step 9
Fluff couscous with a fork, stir in chopped herbs, lemon zest, and 2 tbsp lemon juice. Season with salt and pepper.
- Step 10
Serve salmon over herbed couscous with roasted vegetables alongside. Drizzle any pan juices over the fish.
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