Harissa sardines with couscous salad

INGREDIENTS

• olive oil
• 8 x 60 g sardines, from
• , ask your fishmonger, scaled, gutted, gills removed
• sea salt
• freshly ground black pepper
• 1 heaped tablespoon harissa paste
• extra virgin olive oil
• 2 lemons
• fat-free natural yoghurt, to serve
• 4 handfuls rocket, washed and spun dry to serve
• 200 g couscous
• a few black olives, stone in, crushed and finely chopped
• 2 spring onions, trimmed and finely sliced
• a few sprigs fresh mint, leaves picked and finely sliced
• 100 g feta cheese, crumbled