Harissa Salmon & Couscous Bowl

Ingredients · per serving

• 250 g Salmon fillet (skinless)
• 150 ml Vegetable stock
• 1 medium Lemon
• 2 tbsp Fresh parsley
• to taste Black pepper
• 1 clove Garlic
• 2 tbsp Pomegranate seeds
• 3 tbsp Olive oil
• 100 g Greek yogurt
• 80 g Couscous
• 1 tbsp Harissa paste
• 1 tsp Ground cumin
• 1 tbsp Honey
• 2 tbsp Fresh mint
• 240 g Tinned chickpeas
• to taste Salt
• 1 medium Aubergine

Instructions

1. Heat the oven to 220°C/200°C fan. Cube the aubergine into 2cm pieces. Drain the chickpeas. Toss aubergine and chickpeas on a baking tray with 2 tbsp olive oil, ground cumin, salt and pepper.
2. Roast 18-20 minutes until the aubergine is tender and the chickpeas start to crisp.
3. While they roast, put the couscous in a heatproof bowl. Pour over the boiling stock, cover with a plate, leave 5 minutes. Fluff with a fork, stir in chopped parsley and a drizzle of olive oil.
4. Mix the glaze: harissa paste, honey, lemon juice and a pinch of salt.
5. Pat the salmon fillets dry. Brush generously with the glaze on both sides.
6. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Lay the salmon skin-side down. Cook 4 minutes — skin crisp. Flip, 2 minutes more, basting with extra glaze. The salmon should flake at the centre.
7. Mix the yogurt sauce: Greek yogurt, lemon juice, minced garlic, chopped mint and pinch of salt.
8. Build the bowls: couscous as base. Top with the salmon, roasted aubergine and chickpeas. Dollop yogurt sauce. Scatter pomegranate seeds, fresh mint and a lemon wedge.

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