100g couscous

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

 

Preparation

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.

 

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