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Harissa Salmon with Couscous and Cucumber Yogurt

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

1 serving · 8 ingredients · 5 steps

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Harissa Salmon with Couscous and Cucumber Yogurt, plated and ready to serve. — The finished recipe. Harissa Salmon with Couscous and Cucumber Yogurt

Ingredients 1 to 6 for harissa salmon with couscous and cucumber yogurt arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for harissa salmon with couscous and cucumber yogurt arranged separately on a dark worktop. — Ingredients 7 to 8. A few leaves, shredded Fresh mint. A good squeeze Lemon juice

Harissa Salmon with Couscous and Cucumber Yogurt, preparation step 1: Rub the harissa over the flesh side of the salmon and leave it while you do everything else. — Step 1. Rub the harissa over the flesh side of the salmon and leave it while you do everything else.

Harissa Salmon with Couscous and Cucumber Yogurt, preparation step 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. — Step 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.

Harissa Salmon with Couscous and Cucumber Yogurt, preparation step 3: Fork the couscous through with the halved tomatoes, lemon juice and seasoning. — Step 3. Fork the couscous through with the halved tomatoes, lemon juice and seasoning.

Harissa Salmon with Couscous and Cucumber Yogurt, preparation step 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. — Step 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.

The finished harissa salmon with couscous and cucumber yogurt. — Step 5. Serve the salmon on the couscous with the yogurt on the side.

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