Harissa salmon with zesty couscous

• skinless salmon fillets↗2
• orange↗zest and juice 1

  zest and juice 1

• olive oil↗1 tbsp tbsp
• rose harissa↗1-2 tsp tsp

  (depending on how spicy you like it)

• couscous↗100g g
• cucumber↗¼

  finely diced

• small red onion↗1

  finely diced

• parsley↗small pack

  chopped, or 1/2 handful mint

• flaked almond↗1 tbsp tbsp

  toasted (optional)

Step-by-step instructions

1. 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. 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.