Harissa Yoghurt Salmon with Chickpea Couscous

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.

Prep Time 25 mins

Cook Time 85 mins

Total Time 1 hr 50 mins

Cuisine: Maghrebi / North African

Courses: Mains

Difficulty: Intermediate

Servings: 2

Calories: 891

Best Season: All year

Description

Harissa yoghurt-coated salmon served over wholewheat couscous, roasted chickpeas and crisp cavolo nero, with a lemony yoghurt dressing.

Ingredients

160 g wholewheat couscous
200 ml vegetable stock (200 g prepared stock, approximately 200 ml, hot)
100 g dried chickpeas (soaked overnight; use 240 g after cooking)
1 tbsp olive oil (for the chickpeas and greens)
2 cloves garlic (6 g prepared, finely grated)
0.5 lemon (use 20 g juice, plus zest)
100 g cavolo nero (stalks removed, leaves shredded)
6 tbsp natural yoghurt (90 g whole-milk yoghurt, approximately 6 tbsp, divided equally)
2 salmon fillets (140 g each)
3 dried red chillies (5 g in total, stalks removed, for the harissa)
1 clove garlic (3 g prepared, for the harissa)
0.5 tsp ground cumin
0.5 tsp ground coriander
1 tsp olive oil (for the harissa)
1 tsp lemon juice (for the harissa)
salt (to taste)

Instructions

1
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.
2
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.
3
Pour the hot stock over the couscous in a heatproof bowl. Cover and leave for 10 minutes, then fluff with a fork.
4
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.
5
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.
6
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.