Harissa Salmon with Cucumber & Chickpea Tabbouleh

In a shallow dish, place the salmon fillets. Brush them with a drizzle of olive oil and the harissa paste. Season with salt and pepper and keep chilled.

Meanwhile, prepare the couscous. Bring water to a boil. In a bowl, mix the couscous with a crumbled stock cube. Pour the same volume of hot water over the couscous, cover and let it swell for 5 minutes.

Meanwhile, wash and cut the cucumbers into cubes.

Peel and finely chop the shallots.

Wash and finely chop the mint leaves.

Once the couscous is cooked, fluff it with a fork. Set aside to cool.

Heat a drizzle of olive oil in a pan over high heat. Add the marinated salmon fillets and cook for 3 minutes on each side.

Prepare the tabbouleh. In a bowl, mix the couscous, cucumber, shallots, chopped mint, drained chickpeas and lemon juice. Add a drizzle of olive oil, season with salt and pepper.

On a plate, serve the cucumber and chickpea tabbouleh with the grilled salmon. Adjust the seasoning to taste, it's ready!