I made this (for two people) at my daughter’s home while babysitting, after grubbing around in her cupboards and refrigerator
to see what was available! Sauté a sliced red onion for a few minutes then add cauliflower, cut up into small florets, together
with a tsp of harissa paste and a tsp of ras el hanout spice mix. Stir over a low heat to coat everything with the spices and until
starting to become fragrant, then add a couple of chopped tomatoes and a half cup of water. Mix well, cover and simmer gently for
about 7-8 minutes, until the cauliflower is nearly cooked and the tomatoes have broken down to form a nice sauce. Then add salmon,
cut into 2 cm cubes (after having removed the skin), together with the juice from half a lemon, cover again and simmer for another
3-4 minutes, until the salmon is cooked. Stir in some coriander leaves and serve with couscous, made with a knob of butter and
the grated zest of half a lemon, a few grinds of black pepper, and with a handful of rocket (arugula) stirred in at the last minute.