Harissa Salmon with Couscous and Cucumber Yogurt
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Squeezing the cucumber matters. Left wet, it turns the yogurt into soup within five minutes.
Harissa varies a lot in heat and in oil. Two teaspoons of a rose harissa is mild; the same of a Tunisian one is not.

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