Moroccan-style chickpea soup
This easy chickpea soup is packed with veg and flavoured with aromatic cumin spice. Perfect for a hearty vegetarian lunch or dinner, served with flatbreads.
Cinnamon rubbed salmon with couscous & harissa yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g couscous
- 2 tbsp sultanas
- small bunch corianderchopped
- 1 tsp ground cinnamonplus a large pinch
- 200ml hot vegetable stock
- 1 tbsp honey
- 1 tbsp olive oil
- 2 salmon fillets
- 1 heaped tbsp harissa paste
- 170g tub 0% fat Greek yogurt
Nutrition: per serving
- kcal557
- fat23g
- saturates4g
- carbs49g
- sugars21g
- fibre1g
- protein41g
- salt0.78glow
Method
step 1
Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon and some seasoning in a bowl. Pour over the hot vegetable stock and set aside for 5 mins to soak.
step 2
Mix together the pinch of cinnamon, honey and oil. Sit the salmon in a baking tray, spread over the honey mixture and season. Cook under a hot grill for about 8 mins until the fish is cooked through.
step 3
Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt, sprinkled with the remaining coriander alongside some green beans, if you like.
