A delicious side dish to complement any meal.
4 salmon fillets (about 180g each), bones removed.
1 tbsp olive oil.
1 cup instant couscous.
2 tbsp harissa.
1 cup fish stock, hot.
Sea salt and freshly ground black pepper.
1/2 continental cucumber.
1/2 preserved lemon, rind only.
1/2 cup natural yoghurt.
2 tbsp lemon juice.
125g baby rocket.
Steam the salmon, or bake in a 200C oven covered with foil, until just cooked through. Set aside to cool.
Heat the oil in a medium saucepan until smoking. Add the couscous and stir well, toasting until golden brown (3-4 minutes). Stir in the harissa, then pour in the fish stock and keep stirring until the stock has been absorbed. Turn off the heat, season well, cover and set aside. After 5 minutes, fork through the couscous to fluff it up and loosen the grains. Set aside to cool.
Peel the cucumber, cut in half and use a teaspoon to scrape out the seeds. Cut the cucumber and the preserved lemon rind into thin strips. Combine the yoghurt and lemon juice.
Place the couscous in a large bowl, add the rocket and mix well.
To serve, divide the couscous among 4 plates, or pile onto one serving platter. Flake the salmon over the top and sprinkle with cucumber and lemon. Drizzle with the yoghurt mixture.