Harissa roast salmon with lemon chickpea couscous - Good Food Middle East

Ingredients

• 2 tbsp olive oil
• 2 large onions, halved and thinly sliced
• 1 large fennel bulb, halved and thinly sliced
• 1 garlic clove, chopped
• 1 tsp cumin seeds
• zest 1 lemon
• 2 tbsp harissa
• 1 tbsp agave nectar or clear honey
• 2 x 1kg/2lb 4 oz boneless sides of salmon, skin removed
• 1 vegetable stock cube
• 2-3 tsp harissa
• 50g currants
• 300g couscous
• 2 x 400g cans chickpeas, drained
• juice 2 lemons, zest of 1
• big bunch flat-leaf parsley, chopped
• small bunch mint, chopped (optional)
• 50g toasted flaked almonds
• lemon wedges, to serve