INFO:

ONE PAN HONEY HARISSA SALMON & PEARL COUSCOUS Serves 4. ▫️ 4 salmon fillets ▫️ Honey harissa glaze: 1.5 tbsp rose harissa, 1 tbsp honey, salt & pepper ▫️ 1 large carrot, diced ▫️ 1 white onion, diced ▫️ 3 garlic cloves, diced ▫️ 50g sun-dried tomatoes, chopped ▫️ 190g pearl couscous ▫️ 300ml stock ▫️ 3 blocks frozen spinach, cooked ▫️ 1 tbsp fresh dill ▫️ 20g toasted flaked almonds ▫️ Pomegranate seeds 1. Heat 1 tbsp olive oil in an ovenproof pan on a medium-high heat. Pat the salmon dry, then fry for 4 minutes each side (note this will depend on the thickness of your salmon. You’re aiming for it to be only just cooked u002F a little under). While the salmon is on the skin side down, brush over the harissa glaze. 2. Remove the salmon from the pan and set aside. Reduce heat to medium, then add in the onion, garlic, carrot and sun-dried tomatoes. Cook for 6-8 minutes, until the onion and carrot have softened. 3. Add the couscous to the pan and cook for 1 minute, ensuring it’s fully coated in the oils. 4. Add in the stock and lemon juice and bring to a boil, then reduce to a simmer. Simmer for 6-8 minutes, or until the couscous is almost cooked. Stir in cooked spinach and season well. 5. Nestle the salmon fillets back into the pan, then sprinkle over the dill, almonds and pomegranate seeds. ENJOY!