• 130g Salmon Fillet Salmon Fillet, baked
• 120g couscous Couscous, cooked
• 80g butternut squash Butternut Squash, roasted
• 80g courgette Courgette
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh mint

1. 1

   Prep everything first: wash and trim the butternut squash and courgette, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and courgette for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: couscous first, then the veg and salmon, spooning over any remaining sauce. Finish with the fresh mint.

Tap ingredients and steps to tick them off as you cook.