Cal Smart Harissa-Spiced Salmon
with Jewelled Couscous- Fish
- Seafood/Fruit de Mer
- Wheat
- Sulphites
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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Fish, Seafood/Fruit de Mer)
½ cup
Couscous
(Contains: Wheat)
30 g
Mixed Olives
(Contains: Sulphites)
¼ cup
Dried Cranberries
1 tbsp
Harissa Spice Blend
1 tbsp
Garlic Puree
7 g
Parsley
1 unit
Vegetable Broth Concentrate
56 g
Baby Spinach
50 g
Shallot
1 unit
Lemon
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the harissa spice blend on the salmon, though some found it overpowering; the olive and cranberry combination in the couscous was surprisingly delicious.
- Ease of prep: Customers found this recipe quick and easy to make, with most completing it in 30 minutes or less.
- Suggestions: Consider adding feta cheese or balsamic glaze to enhance the couscous; some preferred wilting the spinach slightly for easier eating.
- Leftovers: Several noted the dish didn't reheat well the next day, suggesting it's best enjoyed fresh.
- Portions: Many felt the salmon portions were too small, especially for the Calorie Smart option; some wanted more couscous or vegetables.
