2 tbsp sultanas
small bunch coriander , chopped
1 tsp ground cinnamon , plus a large pinch
200ml hot vegetable stock
1 tbsp honey
1 tbsp olive oil
2 wild salmon fillets
1 heaped tbsp harissa paste
170g tub 0% fat Greek yogurt
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.
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.
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.