Harissa Salmon with Herbed Couscous

Main

• Salmon fillets rubbed with harissa paste, lemon and olive oil.

Couscous

• Couscous soaked in hot vegetable stock.
• Stir through:
  
  • chopped parsley
  • spring onions
  • diced tomatoes
  • toasted almonds
  • lemon zest

Serve with

• Yoghurt
• Extra harissa on the table

This allows each person to adjust the heat.

Mediterranean Fish & Giant Couscous

Use pearl (giant) couscous rather than the fine type.

Main

• White fish baked with garlic, paprika and lemon.

Giant couscous

• Cooked in stock.
• Mixed with:
  
  • roasted peppers
  • aubergine
  • courgette
  • parsley

Finish

• Crumbled feta (optional)
• Chilli flakes at the table

This feels quite natural for someone now living in Rome.

Spiced Lentils on Couscous

A vegetarian main.

Lentils

• Onion
• Garlic
• Ginger
• Cumin
• Coriander
• Tomatoes

Cook until thick but not quite a dhal.

Couscous

• Lemon
• Parsley
• Olive oil

Toppings

• Roasted aubergine
• Yoghurt
• Chilli oil

Very inexpensive but surprisingly elegant.

India meets Morocco

Fish

• White fish or salmon with:
  
  • black pepper
  • cumin
  • coriander
  • garlic
  • lemon

Couscous

Lemon and parsley couscous with toasted flaked almonds

• sprinkle with toasted almonds
• bowls with chilli flakes, spring onions, sultanas

Top with

• Grilled asparagus

Serve with

• Mango chutney
• Yoghurt with mint

The black pepper nods towards South Indian flavours.