Serves 4


175g whole wheat couscous

75g dries cranberries

Juice and zest of 1 lemon

275ml vegetable stock

4 salmon fillets

1 tbsp harissa paste

300g cougette, grated

Small bunch of fresh mint, chopped

3 tbsp olive oil


1. Preheat the grill to a high heat and line a baking tray with foil.

2. Put the couscous, cranberries and lemon zest in a bowl, add the stock and cover with a plate. Leave to stand until the stock is absorbed, approx 5 – 6 minutes.

3. Put the salmon on the baking tray, spread the harissa on top of each fillet. Cook under the grill for around 8 minutes.

4. Separate the grains of couscous with a fork, then stir in the courgette, mint, oil and lemon juice.

5. Serve the samon with the couscous salad.


Source: Jo Pratt – In the mood for Healthy Food