• Add the couscous to a medium bowl along with the muscat. 
• Pour 200ml boiling water (500ml for 4p) into the bowl.
• Cover with a plate or cling film and leave aside for 10 mins (or until ready to serve).

• Trim the aubergine then cut into 2cm cubes.
• Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
• Roughly chop the parsley (stalks and all).

• Place a large pot over high heat with a good glug of oil.
• When the oil is hot, fry the aubergine and pepper until charred, 7-9 mins.
• Season with salt and pepper.

TIP: By stirring only every so often you'll allow the veg to char nicely.

• Reduce the heat of the pot to medium-high.
• Add the harissa paste, chopped tomatoes, paprika, ½ tsp sugar (double for 4p) and half the parsley.
• Cover and simmer for 5-7 mins.
• Add a splash of water to loosen the sauce if necessary.
• Season to taste with salt, pepper and sugar.

• Meanwhile, place a pan over high heat with a drizzle of oil.
• Pat the salmon dry with kitchen paper. Season with salt and pepper. 
• Once hot, add the salmon fillets, skin-side down, and cook for 4-5 mins.
• Turn over and cook on the other side for 3-4 mins more. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

• Fluff up the couscous with a fork and divide between bowls. 
• Top with the pan-fried salmon. 
• Serve the ratatouille alongside.
• Garnish with the remaining parsley.