Step by step
Method
- Preheat the oven to 200°C.
- Cut the carrots on a thin diagonal and add them to a tray with the sliced onion. Drizzle with olive oil and toss with paprika, salt and pepper.
- Roast the vegetables for 20 minutes.
- While the vegetables roast, add the salmon cubes to a bowl with a drizzle of olive oil, paprika, cumin, salt, black pepper and cayenne. Toss to coat evenly.
- After 20 minutes, remove the vegetables from the oven and add the salmon to the same tray. Bake for another 10–12 minutes, or until the salmon is cooked.
- Meanwhile, prepare the pearl couscous in a pot with a drizzle of olive oil, toasting over medium heat for 2–3 minutes. Add 3 cups of water and a pinch of salt, bring to the boil, then cover and reduce to a simmer. Cook for about 15 minutes or until the water is absorbed. Set aside and fluff with a fork once cool.
- Combine the harissa lemon dressing ingredients in a small bowl. Start with about half of the dressing, as the roasted vegetables and salmon already carry plenty of flavour.
- Transfer the couscous to a large salad bowl and toss with the roasted vegetables, sliced almonds, parsley and feta. Add half the dressing and mix well.
- Gently fold through the baked salmon. Add more dressing if needed and refrigerate any leftover dressing.