Harissa Yoghurt


  1. Combine all dressing ingredients in a screw top jar. Set aside.  
  2. Make 3 slashes across the skin of each salmon fillet, then rub the flesh side with harissa paste. Set aside.  
  3. Blanch fennel in boiling water for 2 minutes, then drain well. Set aside.  
  4. Place fish stock and olive oil in a large saucepan. Bring to the boil. Remove from heat and stir in CousCous. Cover and stand for 3 minutes. Place over a very low heat for 3 minutes while stirring with a fork to separate grains. Spread onto an oven tray and set aside to cool.  
  5. Heat an oiled barbeque plate or large stove-top grill over a medium heat; cook fennel for 5 minutes turning occasionally. Cook salmon, skin side down, alongside fennel, for 3 minutes. Turn and cook for a further 3 minutes, or just until the salmon begins to flake when pierced with a knife. Remove fennel and salmon from heat and set aside.  
  6. Cut the fennel into large pieces. Break salmon into pieces. Combine CousCous, fennel, salmon, parsley, mint, preserved lemon and dates in a large bowl.  
  7. Shake dressing jar to combine ingredients, then pour dressing over salad and toss very gently. Place on a serving platter. Top with eggs, dukkah, extra parsley and mint and reserved coarsely chopped fennel fronds.  
  8. Make harissa yoghurt sauce. Combine yoghurt, harissa paste, lemon juice and salt in a small bowl. Serve with the salad.

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