Baked Salmon and Tunisian Kabkabou Style Sauce
with Capers, Harissa and Couscous
- Fish
- Cereals containing gluten
- Wheat
- Soya
- May contain traces of allergens
A traditional dish from Tunisia, kabkabou is a stew made with fish and tomatoes, often with capers, olives and lemon for piquancy. We've added capers as well as harissa for some heat, bringing extra warmth to this comforting dish.
Ingredients
200 grams
Salmon Fillets
(Contains: Fish)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
125 grams
Baby Plum Tomatoes
30 grams
Tomato Puree
15 grams
Capers**
50 grams
Harissa Paste
20 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
c) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Boil a full kettle.
b) Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in half the veg stock paste, then cover tightly with a plate or cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) Meanwhile, halve the baby plum tomatoes.
b) Heat a drizzle of oil in a large frying pan on medium heat.
c) Once hot, add the tomato puree and baby plum tomatoes and fry until starting to soften, 3-4 mins.
a) Once starting to soften, add the harissa paste (add less if you'd prefer things milder), capers, remaining veg stock paste, sugar and water for the sauce (see pantry for both amounts).
b) Bring the sauce to the boil, then lower the heat and simmer until thickened slightly, 4-5 mins.
a) Once thickened, add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Taste and season with salt and pepper if you feel it needs it.
a) When everything's ready, fluff up the couscous with a fork and share between serving bowls.
b) Top with the salmon and spoon over the sauce to finish.
