INGREDIENTS Serves 4
(Half a syn per portion SW)
300 g wholewheat giant couscous
500 g fresh salmon side fillet, skin removed
Half a pack each of fresh mint,flat leaf parsley and coriander
Juice and zest of a lemon
1 tbsp harissa paste
1 tbsp dried harissa seasoning
Mix together the harissa paste and seasoning and rub into the salmon. Place in a dish, cover and leave to marinade until you need it. Before cooking pour over half the lemon juice and zest. (Don't put it on and leave it in the fridge as the lemon acid will start to break down the fish). Cook the salmon at 180 c fan for 20-30 minutes until cooked through. Meanwhile cook the couscous according to the pack instructions using a vegetable stock cube in the water. Allow it to stand, covered for a few minutes when it's finished cooking and stir it, separating the grains. When the salmon is cooked,finely chop the herbs and add to the salmon along with the couscous and remaining lemon juice and zest. Give it a good stir, serve and enjoy !
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