Harissa salmon with zesty couscous

This no-fuss fish supper is quick enough for midweek, and it’s heart-healthy and low calorie too

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

Nutrition per serving

  • kcal 467
  • fat 23g
  • saturates 4g
  • carbs 30g
  • sugars 5g
  • fibre 2g
  • protein 34g
  • salt 0.2g


  • 2 skinless salmon fillets
  • zest and juice 1 orange
  • 1 tbsp olive oil
  • 1-2 tsp rose harissa (depending on how spicy you like it)
  • 100g couscous
  • ¼ cucumber, finely diced
  • 1 small red onion, finely diced
  • small pack parsley, chopped, or ½ handful mint
  • 1 tbsp flaked almond, toasted (optional)


  1. Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.

  2. Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.

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