Serves 4

2 eggplants, cubed

3 tbsp. olive oil, divided

salt & pepper to taste

8.5 oz. (240g) dried couscous

4 salmon filets (approx. weight 18 oz./520g)

2 tbsp. harissa paste

2 red bell peppers, cut into chunks

2 cloves garlic, minced

2 cups (480ml) tomato passata

¾ cup (180ml) water

1 chicken stock cube

How to make it…

Preheat the oven to 400°F (200°C). Line 2 baking sheets with baking paper.

Place the eggplant on one of the baking sheets and drizzle with 2 tablespoons of olive oil, season with salt and pepper and toss to coat. Place the baking sheet into the hot oven and roast for 20-25 minutes until soft. Turn midway through the cook.

In the meantime, cook the couscous according to instructions on packaging.

Meanwhile, place the salmon filets on the second baking sheet, skin-side down. Season to taste with salt and pepper and spread 1 tablespoon of the harissa paste over the top of the salmon. Place the salmon into the hot oven and bake for 12-15 minutes, until cooked through.

Meanwhile, heat the remaining tablespoon of olive oil in a skillet over a medium-high heat and add the red bell pepper. Cook until softened, about 4-5 mins, then add the garlic and cook for a further 1 minute.

Add the tomato passata, water, stock cube and remaining 1 tablespoon of harissa paste to the skillet. Stir and bring to a simmer, then cook for 3-4 minutes until the sauce thickens slightly. Next, stir in the roasted eggplant and season to taste with salt and pepper.

To serve, divide the couscous between 4 plates and spoon on the roasted vegetable stew, before placing the baked salmon filets on top. Serve immediately.