Cinnamon rubbed salmon with couscous & harissa yogurt

A superhealthy fish supper that’s on the table in under half an hour

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 557
  • fat 23g
  • saturates 4g
  • carbs 49g
  • sugars 21g
  • fibre 1g
  • protein 41g
  • salt 0.78g


  • 100g couscous
  • 2 tbsp sultanas
  • small bunch coriander, chopped
  • 1 tsp ground cinnamon, plus a large pinch
  • 200ml hot vegetable stock
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 2 salmon fillets
  • 1 heaped tbsp harissa paste
  • 170g tub 0% fat Greek yogurt


Making it with chicken
Swap the salmon for 2 skinless, boneless chicken breasts. Slash each breast a few times before rubbing with the honey mixture, then grill for 10-15 mins until cooked through, turning halfway through cooking.


  1. Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon and some seasoning in a bowl. Pour over the hot vegetable stock and set aside for 5 mins to soak.

  2. Mix together the pinch of cinnamon, honey and oil. Sit the salmon in a baking tray, spread over the honey mixture and season. Cook under a hot grill for about 8 mins until the fish is cooked through.

  3. Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt, sprinkled with the remaining coriander alongside some green beans, if you like.

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