Harissa Salmon with Couscous and Cucumber Yogurt

Make harissa salmon with couscous and cucumber yogurt, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
2 tsp (12 g) Harissa paste
130 g Cooked couscous (Cooked weight.)
80 g Cucumber
80 g Cherry tomatoes
60 g Greek yogurt, 0% fat
A few leaves, shredded Fresh mint
A good squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Rub the harissa over the flesh side of the salmon and leave it while you do everything else.
2. Grate the cucumber, squeeze the water out of it in your hands, and stir it into the yogurt with the mint and a pinch of salt.
3. Fork the couscous through with the halved tomatoes, lemon juice and seasoning.
4. Grill the salmon skin-side down under a hot grill for eight minutes, or fry it skin-side down for five minutes and flesh-side for two.
5. Serve the salmon on the couscous with the yogurt on the side.

Contains gluten cereals, milk and fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/harissa-salmon-couscous-cucumber

AI-generated images illustrating the recipe.

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