Harissa and yoghurt give salmon a warmly spiced coating, with browned patches forming as the fish cooks. Wholewheat couscous, roasted chickpeas and crisp cavolo nero make a substantial base, while a lemony yoghurt dressing brings a cool, sharp finish.
Cooking dried chickpeas and making the harissa takes a little planning, but both can be prepared before the final cooking begins. Once those jobs are done, the air fryer handles the chickpeas, greens and salmon in turn; a useful reminder that a little preparation can make dinner look rather more effortless than it was.
Harissa Yoghurt Salmon with Chickpea Couscous
Description
Harissa yoghurt-coated salmon served over wholewheat couscous, roasted chickpeas and crisp cavolo nero, with a lemony yoghurt dressing.
Ingredients
Instructions
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Drain the soaked chickpeas, cover with fresh water and bring to the boil. Boil briskly for 10 minutes, then simmer for 45 to 75 minutes, or until completely tender. Drain and weigh out 240 g.
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Soak the dried chillies in hot water for 20 minutes. Drain, remove the stalks and blend with the harissa garlic, cumin, coriander, 1 tsp oil and 1 tsp lemon juice. Add water to bring the finished paste to 30 g. Use 22.5 g for this recipe: 15 g to coat the salmon and 7.5 g in the dressing. Reserve the remainder.
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Pour the hot stock over the couscous in a heatproof bowl. Cover and leave for 10 minutes, then fluff with a fork.
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Toss the 240 g cooked chickpeas with ½ tbsp oil, the two grated garlic cloves, lemon zest and a little salt. Air-fry at 200°C for 8 to 10 minutes, shaking halfway. Toss the cavolo nero with the remaining ½ tbsp oil, add to the basket and cook for another 2 to 3 minutes.
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Mix 3 tbsp yoghurt with 15 g homemade harissa and coat the salmon. Once the vegetables are removed, air-fry the salmon at 200°C for approximately 9 to 12 minutes, until cooked through; thicker fillets may take longer.
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Mix the remaining 3 tbsp yoghurt with 7.5 g harissa, the juice from the half lemon and a little salt. Divide the couscous, chickpeas and greens between plates, add the salmon and serve with the dressing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 890.8645kcal
- % Daily Value *
- Total Fat 34.689251g54%
- Saturated Fat 6.851964g35%
- Sodium 440.169125mg19%
- Total Carbohydrate 92.997268g31%
- Dietary Fiber 19.219037g77%
- Sugars 10.032963g
- Protein 53.265681g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow overnight chickpea soaking and 20 minutes chilli soaking. Chickpea cooking time may vary. Allergens: wheat/gluten, fish and milk.
Nutrition is an estimate per serving, based on the stated weights. Optional garnishes, accompaniments and extra seasoning are excluded. Brands and preparation can change the figures. Includes 240 g cooked chickpeas, two 140 g salmon fillets and 22.5 g homemade harissa. Extra salt and the small unweighed quantity of zest are excluded.
