10ish-Minute Harissa Honey Salmon

Ingredients

For the Salmon

• 450g skinless salmon fillet
• Olive oil
• 3 tablespoons harissa paste
• 2 tablespoons honey
• 1 lemon, zested and juiced

For Serving

• 1 cup couscous
• ½ teaspoon chicken or vegetable bouillon, optional
• 1 cup boiling water
• 1 cucumber, thinly sliced
• ¼ red onion, thinly sliced
• 1 lemon, zested and juiced
• Olive oil
• Salt & pepper
• ½ cup fresh mint

Directions

1. Arrange your oven rack to the top position and heat your broiler to high. Bring a large pot of water to a boil over high heat.
2. Slice the salmon fillet into 1cm thick strips and place onto a sheet pan. Drizzle with a little olive oil and flip to coat both sides of the salmon with the oil. Arrange the salmon so that there is a little room between each piece. 
3. In a small bowl, stir together the harissa, honey, lemon zest, and lemon juice then divide over the salmon. Brush to coat the top of each piece then broil the salmon for 8 minutes or until caramelized and cooked through to your liking.
4. Meanwhile, add the couscous to a large heatproof bowl along with the bouillon powder, if using. Pour over the boiling water and place a dinner plate over the bowl to trap the steam. Set aside for 5 minutes to cook.
5. Add the cucumber and onion to a medium bowl and toss in the lemon zest, lemon juice, and a glug of oil. Season with salt and pepper and roughly tear in the mint.Remove the plate from the couscous and fluff it with a fork. If desired, add a glug of olive oil to the couscous for extra flavour. Divide the couscous onto serving plates and top with the veg and salmon.