Spiced Salmon With Harissa & Sultana Giant Couscous

Boil a kettle and heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once golden, set aside and reserve the pan

Peel and finely slice your red onion[s]

Wash your spinach

Return the reserved pan to a medium heat with a drizzle of olive oil

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until softened

Once softened, set aside and reserve the pan

While the onion is cooking, add your giant couscous and sultanas to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the giant couscous for 8-10 min or until tender with a slight bite and once done, drain the giant couscous over the spinach and return both to the pot

Meanwhile, combine your ras el hanout with a generous pinch of salt on a plate – this is your spice mix

Add your salmon fillet[s] to the spice mix and turn several times until it's fully coated in all the spices – this is your coated salmon

Return the reserved pan to a medium-high heat with a generous drizzle of olive oil

Once hot, add the coated salmon and cook for 9-10 min, turning once halfway, or until cooked through – this is your spiced salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Peel and finely chop (or grate) your garlic

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your coriander finely, including the stalks

Combine the juice of half your lemon[s] in a bowl with your harissa paste (can't handle the heat? Go easy!) and chopped garlic

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and mix it all together – this is your harissa dressing

Cut the remaining lemon into 1 wedge per person

Add the caramelised onion and most of the chopped herbs (save some for garnish!) to the drained couscous and spinach and give everything a good mix up

Stir through the harissa dressing – this is your harissa & sultanas giant couscous