Big, bold flavours in a light, jewelled couscous. Our harissa spice blend and savoury garlic puree make a delicious pairing for wholesome salmon fillets.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on(ContainsFish/Poisson, Seafood/Fruit de Mer)
Harissa Spice Blend
Vegetable Broth Concentrate
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then finely chop shallot. Drain olives over a small bowl, reserving olive brine. Cut or tear olives in half. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley.
Add olives, dried cranberries, parsley, half the lemon zest and lemon juice to a large bowl. Season with salt and pepper, then stir to combine.
Add garlic puree, Harissa Spice Blend, remaining lemon zest and 1/2 tbsp oil (dbl for 4 ppl) to another small bowl. Season with pepper, then stir to combine. Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Spread harissa mixture over salmon tops. Roast in the middle of the oven until cooked through, 7-10 min.**
Meanwhile, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add broth concentrate, reserved olive brine and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, stir in couscous, then remove the pot from heat. Cover and let stand for 5 min.
Fluff couscous with a fork. Add couscous and spinach to the bowl with dressing, then toss to combine.
Divide jewelled couscous between plates. Top with salmon. Squeeze a lemon wedge over top, if desired