2 skinless salmon fillets
zest and juice 1 orange
1 tbsp olive oil
1- 2 tsp harissa (depending on how spicy you like it)
100 g couscous
¼ cucumber, finely diced
1 small red onion, finely diced
½ small pack parsley, chopped, or handful mint
1 tbsp flaked almonds, toasted (optional)
- Heat oven to 200C/180C fan 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.