Grilled Harissa Salmon Skewers


Try serving with a fresh salad and flatbreads instead of couscous.


  • 2 salmon fillets, skin removed, each cut into 6 chunks
  • 1 courgette, sliced into 8
  • 1 tbsp rose harissa paste
  • ½ tsp LoSalt
  • 12 cherry tomatoes
  • 100g wholewheat couscous


  1. Preheat the grill and line a baking tray with foil.
  2. In a large bowl, mix together the salmon, courgette, harissa and ¼ tsp LoSalt.
  3. Using 4 skewers, thread the salmon, courgette and cherry tomatoes alternately. Place on the prepared tray and grill for 5 minutes, turn and grill for a further 5 minutes until slightly charred and just cooked throughout.
  4. Meanwhile, place the couscous and remaining LoSalt in a small bowl, pour over boiling water to just cover the couscous, cover with clingfilm and leave for 5 minutes, fluff up with a fork and serve with the skewers.