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  1. Home
  2. salmon recipe

Harissa roast salmon with lemon chickpea couscous

This dish can feed a crowd - by Barbara Northwood
  • 20 May 2019
Harissa roast salmon with lemon chickpea couscous
Prep: 30 Minutes - Cook: 50 Minutes - A little effort - Serves 8-10
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There’s only 30 minutes hands-on time involved with this harissa roast salmon with lemon chickpea couscous recipe, then the oven does the rest of the work. You can buy sides of fresh salmon in packs from the supermarket, but if you don’t want to remove the skin yourself, ask at the fish counter and they will prepare the sides from a whole salmon for you.

Ingredients

FOR THE SALMON

2 tbsp olive oil

2 large onions, halved and thinly sliced

1 large fennel bulb, halved and thinly sliced

1 garlic clove, chopped

1 tsp cumin seeds

zest 1 lemon

2 tbsp harissa

1 tbsp agave nectar or clear honey

2 x 1kg/2lb 4oz boneless sides of salmon, skin removed

FOR THE COUSCOUS

1 vegetable stock cube

2-3 tsp harissa

50g/2oz currants

300g/11oz couscous

2 x 400g cans chickpeas, drained

juice 2 lemons, zest of 1

2 tbsp olive oil

big bunch flat-leaf parsley, chopped

small bunch mint, chopped (optional)

50g/2oz toasted flaked almonds

lemon wedges, to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  • healthy dinner recipe
  • middle eastern
  • healthy dinner party recipes
  • salmon recipe
  • fish and seafood
  • roast dinner recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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