The cous cous salad that accompanies it is a lovely and fresh option rather than rice or potatoes. In my OH’s opinion, the pomegranate seeks make the dish as they leave a lovely little fruity burst in your mouth. I got mine from Tesco but they are quite easy to get a hold of these days. You will find them in the aisle with the rest of the prepared fruit.

This was the first time I’ve ever cooked with fresh fennel. Now I know some people don’t necessarily like the flavour of fennel seeds however rest assured, fresh fennel tastes nothing like it. Give it a try and you will be nicely surprised. If you really don’t fancy it (or can’t get a hold of it) just leave it out.  I got mine from Tesco in a two pack and added the rest to my bolognaise the next day!

Ingredients

Serves 4 = 8sp per serving (Flex)

For the salmon

500g boneless side of salmon, skinless and sliced in half length ways

2 tbsp harissa paste

1 tbsp honey

1 onion, finely sliced

½ bulb of fennel, finely sliced (optional but really tasty!)

2 garlic cloves, finely chopped

1 tsp cumin seeds

Zest of 1 lemon

For the Cous Cous

2 tsp harissa paste

1 vegetable stock cube

¼ tsp cumin

1 tbsp currants

200g dried cous cous

240g tin of chickpeas

Juice of 2 lemons, zest of 1

Handful of fresh parsley and mint, chopped

80g tub of pomegranate seeds

Serving Suggestions

Green Salad

Fat free Greek yoghurt with a swirl of harissa and pinch of smoked paprika through it

Method

Pre heat the oven to 180c and pop in a baking tray to warm up.

Take a large frying pan, spray with 1kal and fry the onions, garlic, fennel and cumin seeds for around 10 minutes until soft.  Add the zest of 1 lemon and leave the onion mixture to cool.

In a small bowl, mix together the harissa and honey.

Then take one half of the salmon, pop onto a large sheet of baking paper and cover with half of the harissa mixture. Top the salmon with the cooled onion mixture and then cover with the other salmon fillet. Cover the top of the second salmon fillet with the remaining harissa mixture.

Take the warmed baking tray out of the oven and lift the baking paper and salmon onto it. Bake in the oven for around 30 minutes (or until cooked to your liking).

Whilst the salmon is cooking you can be getting on with making the cous cous salad.

Crumble the stock cube into a large bowl and add the harissa, currents, cumin and cous cous. In another bowl pop the chickpeas and lemon juice and season.

Pour 300ml of boiling water over the cous cous, stir and leave to soak for 5 minutes. Then add the lemon zest, parsley and mint to the chickepeas, stir and then add the whole lot to the cous cous. Finally add the pomegranate seeds to the cous cous and stir through.

Finally swirl the harissa through the Greek yoghurt and top with a pinch of smoked paprika.

You can either serve the salmon on top of the cous cous mixture, or like me, pop the cous cous on the side, salmon adjacent with a nice handful of green salad. Pop a dollop of the yoghurt on the side for a nice dipping sauce.

Enjoy!

The post Harissa Roast Salmon with a Fruity Cous Cous Salad – 8sp first appeared on Slimming Kitchen Secrets.

Ingredients

Makes 8 burgers = 4sp each

400g lean lamb mince (16% fat)

1 red onion, very finely diced

2 tsp harissa paste

Squeeze of fresh lemon juice

Salt and pepper

200g half fat feta cheese

Serving Suggestions – be sure to add the extra points

Warburton’s thins (3sp each)

Bag of salad (I used rock, spinach and watercress) dressed with balsamic vinegar

Butternut Squash or Sweet Potato Wedges (I usually do a mixture and season with salt, pepper and smoked paprika before cooking for around 45 minutes in the oven)

Harissa yoghurt (just pop some fat free yoghurt in a bowl, add a half tsp of harissa, stir and its ready!)

Method

Pop your mince and chopped onion in a large bowl and combine well making sure the onions are evenly distributed through the mince. Add your salt, pepper, harissa and small squeeze of lemon and then get your hands back in there and give a good mix.

Divide the mixture evenly into 8 patties, pop them onto an oven tray lined with tin foil and pop in the fridge while you prepare everything else. This will give the harissa a chance to really absorb into the mince (I only put them in the fridge for around 10 minutes).

Prepare your wedges if you are having them and pop in the oven on 180c for 30 minutes. Then take your burgers out the fridge, spray with 1kal and pop in the oven for 20 minutes with the wedges. Once cooked begin to assemble your burger.

Toast your thin for a minute or so if you fancy and then pop one half of your thin on the bottom and top with some dressed salad leaves. Then pop on the burger and top with 25g of feta. Add a little more salad and a splash of harissa yoghurt if you are having it and then add the top of your thin. Pop a cocktail stick through to serve to keep it all together. Serve with your wedges and a good handful of dressed salad. Pop some yoghurt on the side for dipping.

Enjoy!

The post Harissa Lamb Burgers with Feta – just 4sp first appeared on Slimming Kitchen Secrets.