Roast Harissa Salmon with Lemony Giant Couscous

Salmon is an oily fish that is packed with flavor, which makes it a great choice for partnering the chili kick of Harissa. Rose Harissa has a more fragrant flavor than regular Harissa but either would work well here. The beads of giant couscous absorb their lemony dressing, making them little flavor bombs.

Serves 4

INGREDIENTS:
2 TBSP Rose Harissa (or chile paste if you don't have rose Harissa)
1 TBSP coriander seeds, crushed grated zest and juice of 1 lemon
1lb salmon fillet
800mL chicken or vegetable stock
14oz Large pearl couscous
Extra-virgin olive oil for drizzle
Large handful of fresh flat-leaf parsley, chopped
Small handful of fresh mint leaves, chopped
Small handful of fresh coriander, chopped
salt and black pepper, to taste, optional


PREPARATION:

1. Mix the Harissa (or chile paste) with the crushed coriander seeds and half of the lemon zest. Rub this mixture all over the salmon and lay it on a baking sheet. Leave in a cool place to marinate for 30 minutes (or longer if you have time)
2. Heat the oven to 325ºF
3. Place the salmon in the oven and roast for 10-12 minutes until cooked through
4. Meanwhile, bring the stock to a simmer in a large pan, add the couscous and cook for 6-8 minutes until tender. Drain and tip into a large bowl. Cool slightly, then toss with remaining lemon zest, the lemon juice, oil and herbs.
5. Season well with salt and pepper (I held the salt). 
6. Flake the salmon over the top of the couscous, and serve.