Spicy couscous with salmon and yoghurt. #itsawinner #yum

This is my favourite dinner recipe. Ever.  #truestory.
Been cooking it for years.
Time and time again. It’s actually addictive.
Can make it with my eyes closed.
Now you can too.
It was originally in the SMH Good Living about a million years ago and I have adulterated it slightly by mixing the cucumber and preserved lemon in with the yogurt.
What’s the secret ?
I think it’s the intriguing mix of the salmon back with the spice of the couscous and the tangy preserved lemon yogurt and the fresh crunchiness of rocket .
My tip? Make twice as much yogurt sauce because it’s totes delicious.

You need for 4 fashionistas or 32 models:
3 salmon fillets (about 180g each), bones removed.
1 tbsp olive oil.
1 cup instant couscous.
2 tbsp harissa.
1 cup fish stock, warm.
Sea salt and freshly ground black pepper.
1/2 continental cucumber.
1/2 preserved lemon, rind only.
1/2 cup natural yoghurt.
2 tbsp lemon juice.
125g baby rocket.
handful of coriander for accessorising.

• Slip into an Hermes caftan.
• Pull on Chanel sneakers.
• Sock down a champagne or three.
• Bake the salmon in a 200C oven skin side up with no oil, foil or anything, until just cooked through.
• Set aside to cool.
• Then using your fingers pull off the skin and flake the salmon into chunky pieces and set aside for assemblage later.
• Heat the oil in a medium saucepan until smoking hot. Like a new Gucci bag.
• Add the couscous and stir well, toasting until golden brown (3-4 minutes).  Think Donatella tan.
• Stir in the harissa and make sure it’s thoroughly dissolved.
• Then pour in the fish stock ( or just use water ) and keep stirring until the stock has been absorbed.
• Season it well, cover and then turn off heat and let it absorb.
• After 5 minutes or so, you can fork through the couscous to fluff it up and loosen the grains.
• Set aside to cool.
• Hint : this is the only way you should ever cook couscous from now on.
• peel the cucumber and scrape out the seeds and slice it into supermodel thin sticks
• Now chop the preserved lemon rind into thin strips.
• Tip: I like to smash up and smooth out the preserved lemon with the back of a knife so that it almost melts into the yogurt.
• Combine the preserved lemon  and cucumber with the yogurt and then pour in the lemon juice.
• Give a good mix.
• To serve:  pile the couscous onto a chic white serving platter.
• Toss on the rocket then the flaked salmon over the top,
• Drizzle with the yogurt lemon cucumber mixture.
• Accessorize with coriander or more rocket.
• Totes sensational.