Salmon with fennel & cherry tomato couscous, green harissa yoghurt dressing and dukkah

• 200g cooked couscous (approx 65g dry)
• 2 x salmon fillets
• 1 large fennel bulb
• 180g cherry tomatoes
• 1-2 tablespoons extra virgin olive oil
• Dill fronds to garnish as preferred
• 1-2 tablespoons dukkah – I used the Ottolenghi one here

For the dressing

• 2 tablespoons green harissa paste – I used the Ottolenghi one here
• 1 tablespoon greek yoghurt
• 1/2 tablespoon water to thin (adjust to your preference)

Cook the couscous according to the packet instructions and leave to one side.

Preheat grill to medium or air fryer to 200c and cook for 15-20 mins.

Whilst the salmon is cooking prepare the fennel by trimming and removing any bruised outer leaves, then shave finely using a mandolin. Place to one side. Slice the cherry tomatoes in half. 

Prepare the dressing by mixing the green harissa and yoghurt together and adding water to create a looser dressing. Adjust to your preferred consistency. 

Heat a large frying pan to high with the olive oil and and add the fennel. Add a 1-2 tablespoons of water to help steam and soften. Cook for around 2-3 minutes. Then add the cherry tomatoes and cook for a further minute. Lastly add the couscous, season with sea salt and warm through. Place in a shallow bowl. 

Add the salmon once cooked and drizzle with the dressing. Finally top with the dukkah and dill fronds.