Baked Harissa Salmon

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Peel and grate the garlic (or use a garlic press).

Fill and boil your kettle. Put the couscous in a bowl. Pour the boiling water for the couscous (see ingredients for amount) and half the veg stock paste into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

Meanwhile, lay the salmon fillets onto a baking tray lined with baking paper, skin-side down. Season with salt and pepper. Pop half the harissa paste in a bowl and then spread it over the top of the salmon using a teaspoon (you'll use the rest of the harissa later on). IMPORTANT: Wash your hands after handling raw fish. Bake the salmon on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The fish is cooked when the centre is opaque.

While everything cooks, heat a drizzle of oil in a frying pan on medium-high heat and add the pepper. Fry until softened, stirring occasionally, 4-5 mins. Add the garlic and stir together, 1 min. Add the tomato passata, water for the sauce (see ingredients for amount), remaining veg stock paste and harissa paste. Stir together, bring to a simmer and cook until reduced slightly, 3-4 mins. Once cooked, stir in the roasted aubergine. Season to taste with salt and pepper.