Stovetop, Frying pan
Drizzle the salmon with olive oil. Then brush them with harissa. Season with salt & pepper. Set aside.
Prepare the couscous according to the package instructions.
(Feel free to use a bouillon cube or veggie stock to give the couscous more flavor!)
Wash & cube the cucumber.
Peel & mince the shallot.
Roughly chop the mint.
Fluff the prepared couscous.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the marinated salmon. Cook for 2-3 min on each side, or until cooked to your liking.
Add the couscous to a serving bowl. Top with the cucumber, shallot, mint & drained chickpeas.
Add a squeeze of lemon. Season with salt & pepper. Toss it all together.
Serve the salmon over the couscous salad. Garnish with a few mint leaves (optional). Add a final drizzle of olive oil. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Harissa Salmon with Couscous & Cucumber" contains 845 Energy, 44 g of Fat, 60 g of Carbohydrates, 50 g of Protein, 8 g of Fiber.
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