• Pop the couscous into a bowl.
• Stir in 200ml boiling water (500ml for 4p) along with the stock.
• Cover with a plate or cling film.
• Leave aside for 10 mins (or until ready to serve).

• Meanwhile, chop the tomato into 1cm chunks.
• Trim the cucumber, quarter lengthways and chop widthways into small pieces.
• Quarter the lemon.

• Place a pan over high heat with a drizzle of oil.
• Pat the salmon dry with kitchen paper. Season with Middle Eastern spice mix, salt and pepper.
• Once hot, add the diced salmon.
• Cook for 5-8 mins, shifting carefully as it colours to avoid breaking the fish. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

• Meanwhile, in a large bowl, combine half the harissa paste, the honey, a good squeeze of lemon juice and ½ tsp of sugar (double for 4p).
• Add the chopped cucumber and tomato to the bowl and toss to coat in the dressing. Season with salt and pepper.
• In a separate small bowl, combine the mayo and remaining harissa paste.

• When the salmon is cooked, remove the pan from the heat and add half the sweet chilli sauce.
• Turn to glaze the salmon in the sauce.
• Add the couscous to the bowl with the tomatoes and cucumber.
• Toss together until everything is equally distributed.

TIP: Allow the couscous to cool a little before adding it to the bowl.

• Divide the couscous between bowls. 
• Top with the glazed salmon.
• Finish by drizzling over the harissa mayo and remaining sweet chilli sauce.
• Serve any remaining lemon wedges alongside for squeezing over.