Harissa sweet potato wedges
Sweet potato chips make a healthy, high-fibre alternative to traditional chips, but taste just as good (if not better!)
Harissa salmon with zesty couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 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 cucumberfinely diced
- 1 small red onionfinely diced
- small pack parsleychopped, or 1/2 handful mint
- 1 tbsp flaked almondtoasted (optional)
Nutrition: per serving
- kcal467low
- fat23g
- saturates4g
- carbs30g
- sugars5g
- fibre2g
- protein34g
- salt0.2g
Method
step 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.
step 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.
