Try serving with a fresh salad and flatbreads instead of couscous.
2 salmon fillets, skin removed, each cut into 6 chunks
1 courgette, sliced into 8
1 tbsp rose harissa paste
½ tsp LoSalt
12 cherry tomatoes
100g wholewheat couscous
1. Preheat the grill and line a baking tray with foil.
2. In a large bowl, mix together the salmon, courgette, harissa and ¼ tsp LoSalt.
3. Using 4 skewers, thread the salmon, courgette and cherry tomatoes alternately. Place on the prepared tray and grill for 5 minutes, turn and grill for a further 5 minutes until slightly charred and just cooked throughout.
4. Meanwhile, place the couscous and remaining LoSalt in a small bowl, pour over boiling water to just cover the couscous, cover with clingfilm and leave for 5 minutes, fluff up with a fork and serve with the skewers.