Couscous is a wholegrain, easy-cook alternative to rice, with a light and fluffy texture that soaks up all the flavours of any ingredients you use it with.
Serves 1, per serving: 352 kcal, 37g protein, 40g carbs, 24g fat, 8g fibre
Ingredients
- ½ small onion, chopped
- 1 garlic clove, crushed
- ½ orange pepper, cut into chunks
- ½ courgette, thickly sliced
- 100g canned chopped tomatoes
- 80g canned chickpeas
- 2 tsp harissa paste
- 150ml vegetable stock
- 1 tbsp lemon juice
- 1 small fillet salmon (approx 120g)
- 50g couscous (dry)
- ground black pepper
- 1 tbsp chopped fresh coriander
Method
- Cook the vegetables, half the harissa paste and 100ml of the stock in a large non-stick pan over a medium heat for 35-40 mins.
- Mix the rest of the harissa pasta with the lemon juice, spread on both sides of the fish, then grill under a medium for 4 mins each side.
- Meanwhile, put the couscous and 50ml boiling water in a bowl, cover and leave for the water to absorb (approx 5 mins), then fluff up with a fork.
- Serve with the salmon and vegetables, all seasoned with black pepper and topped with fresh coriander.
Tip
Prep the couscous and vegetables in advance, store in the fridge and pop in the microwave to reheat prior to use. Swap the salmon for a lamb steak, or replace with additional beans for a vegetarian version.
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