The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy harissa salmon with fennel & mint couscous
Our handy harissa paste does the heavy lifting in this fast and fabulous meal, infusing the salmon fillets with smoky fragrance as they char under the grill and spicing up the tomato sauce, too. Meanwhile, the fennel and mint-infused couscous brings a refreshing balance. It’s on the table in a mere 20 mins, but it definitely won’t taste like it!
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 2 skinless salmon fillets (Fish)
- 1 handful of fresh mint
- 40g mixed salad leaves
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 fennel
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 571
Protein: 39g
Carbs: 51g
Fat: 22g
Ingredients
- 4 skinless salmon fillets (Fish)
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 fennel
- 1 handful of fresh mint
- 80g mixed salad leaves
Nutritional Information
Calories: 569
Protein: 39g
Carbs: 51g
Fat: 22g
Speedy harissa salmon with fennel & mint couscous
Our handy harissa paste does the heavy lifting in this fast and fabulous meal, infusing the salmon fillets with smoky fragrance as they char under the grill and spicing up the tomato sauce, too. Meanwhile, the fennel and mint-infused couscous brings a refreshing balance. It’s on the table in a mere 20 mins, but it definitely won’t taste like it!
Cook time:
20 mins
Cuisine:
North African
Food group:
Fish
Allergens: Fish, Celery, Wheat
Cooking Instructions
Before you start
- 1x bakign tray lined with foil
- 1x small saucepan
- 1x mixing bowl
Char the salmon
- Heat your grill to high.
- Put the salmon on a baking tray lined with foil, rub with half the harissa and spritz with cooking spray.
- Grill for 10-12 mins until cooked through, flaking and slightly charred.
Stir the sauce
- Meanwhile, squeeze the remaining harissa and the passata into a small non-stick saucepan. Crumble in the stock, stir well and simmer for 8-10 mins, until the sauce thickens slightly.
Prep the fennel & couscous
- At the same time, trim the fennel bulbs and thinly slice.
- In a mixing bowl, combine the fennel and couscous, and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous. Stir well, cover and leave for 5 mins, until the water is absorbed.
Add your final touches
- Roughly chop the mint leaves, then stir the mint and salad leaves through the couscous.
- To serve, spread out the tomato sauce and top with the couscous, followed by the salmon.