Directions
- 1Add your salmon to an air fryer.
- 2Drizzle salmon with olive oil and coat with harissa paste.
- 3Add lemon juice to the salmon.
- 4Cook salmon for around 8-10 minutes.
- 5Add vegetable stock to a pot.
- 6Add whole grain couscous to the pot.
- 7Bring to a boil.
- 8Place the lid on and cook for around 6 minutes.
- 9Leave couscous to cool down.
- 10Add cherry tomatoes to the couscous.
- 11Add cucumber to the couscous.
- 12Add chickpeas to the couscous.
- 13Add red onion to the couscous.
- 14Add lemon juice to the couscous.
- 15Add olive oil to the couscous.
- 16Add a sprinkle of salt and pepper to the couscous.
- 17Add parsley to the couscous.
- 18Mix all the ingredients together.
- 19Serve the salad topped with the salmon and sprinkle over some parsley.
- 20Store leftovers in a container for meal prep.
Ingredients
- 2 salmon fillets
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- lemon juice
- salt
- pepper
- 100 gram giant wholewheat couscous
- 500 milliliters vegetable stock
- 400 gram tin chickpeas, drained and rinsed
- 0.5 cucumber, diced
- 160 gram cherry tomatoes, halved
- 0.25 red onion, finely chopped
- handful fresh parsley, chopped
Equipment
air fryerpotbowltongsspoonserving bowl
Tips
- This dish works well as a meal prep for lunch or dinner the next day.
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